Moroccan spiced sweet potato soup
2 onions, chopped
10-15 ml Moroccan spice rub
700g sweet potatoes, peeled and cubed
250g butternut, peeled and cubed
1 Granny Smith apple, peeled, seeded and cubed
250 ml chicken or vegetable stock
50 ml fresh coriander, chopped
squeeze of lemon juice
sour cream, to serve (optional)
Heat the butter in a large saucepan. Add the onions and sauté over a low heat for about 10 minutes until softened. Add the spice rub and cook for a few minutes.
Add the vegetables and apple and 150ml of the stock.
Cover the vegetables with a double layer of greaseproof paper, tucking the paper in at the sides. Cover the saucepan with a lid and allow to steam for 30 minutes, shaking the saucepan every now and again to prevent the food from sticking.
Remove the paper; the vegetables should now be tender. Put them into the liquidiser along with the coriander and blend until smooth. Add a little more stock if the mixture is too thick.
Transfer back into the saucepan and add the remaining stock. Stir well and heat through. Add the lemon juice and then season to taste with salt and freshly ground black pepper. Top each serving with a spoonful of sour cream if you prefer.
Recipe courtesy of www.food24.com