Stranger Foods

Sweet potato & lime soup

Serves 4 | Prep 15 mins | Cook 55 mins

I love sweet potatoes in any way, shape or form. There is something addictive about their sweet and pleasingly digestible nature which I find genuinely comforting. In this delicious soup, their sweetness is balanced beautifully with fresh lime – and a crumble of feta on top makes it more of a meal.

Source: Bazaar

Ingredients

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olive oil
2 large onions, roughly diced
2 kg sweet potatoes, peeled and cut into rough chunks
2 fat cloves garlic, peeled
1 teaspoon dried wild oregano
1 teaspoon chilli flakes, plus extra to garnish
1 teaspoon turmeric
1 liter boiling water
finely grated zest of 2 unwaxed limes and juice of 1
Maldon sea salt flakes and freshly ground black pepper
200 g feta cheese, crumbled, to serve

Instructions

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Place a large saucepan over a medium heat. Pour in enough olive oil to coat the base of the pan. Add the onion and cook for a few minutes until softened and translucent, without browning.
Mix the sweet potato chunks and garlic cloves into the saucepan and cook for , or until the edges begin to soften, without colouring.
Stir in the oregano and the spices, then pour in the boiling water. Mix well, cover the pan with a lid, reduce the heat to medium-low and simmer gently for , or until the sweet potato is cooked through.
Transfer the mixture to a food processor or blender and blitz. If the soup seems too thick, add boiling water, a little at a time, until you reach your desired consistency.
Return the soup to the saucepan and mix in the lime zest and juice. Season to taste, then cook for a further over a medium-low heat.
Serve with the crumbled feta on top, a drizzle of olive oil and extra chilli flakes, if desired.

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