The perfect choice for a filling autumnal lunch, try making Madeline Shaw’s delicious sweet potato soup with blackberry and basil sauce for a meal that’s simply ‘soup’erb. Ingredients 150g of blackberries 3 large sweet potatoes 2 tbsp of coconut oil 1 white onion 2 garlic cloves, crushed 1 x 400ml can coconut milk 500ml fresh vegetable or chicken stock 1 tbsp of finely chopped basil 1 tsp of lemon juice 2 tbsp of honey 2 tbsp of balsamic vinegar 2 tbsp of freshly chopped parsley salt Method 1 Preheat the oven to 200°C 2 Cut the sweet potato into large chunks. Melt 1 tablespoon of coconut oil and rub the sweet potato in the oil, roast in the oven for 40 minutes until golden and cooked through. 3 Finely chop the onion. Heat the remaining coconut oil and add the chopped onion, a big pinch of salt and garlic. Sauté for 5 minutes, then add the coconut milk, roasted sweet potato and stock. Simmer for 10 minutes while you make the blackberry sauce. 4 Place the blackberries, basil, lemon juice, honey, a pinch of salt and balsamic in a pot bring to the boil then turn down to a simmer. Crush the blackberries with the back of a spoon and cook until the sauce reduces by half and thickens. 5 Blend the soup and top with the blackberry sauce and freshly chopped parsley. Recipe courtesy of Madeleine Shaw and Seasonalberries.co.uk.