This is one of my all time favourite soups but it’s particularly good on a cold winter day. Many of the ingredients are thought to have immune boosting properties so I always feel like I’m taking a particularly delicious medicine when I’m eating it. It’s also dairy and gluten free and makes about 4 portions.
I always use a pressure cooker for my soups, because it takes so little time to cook, but if you don’t have one or it is too heavy for you to use, replace with a normal pan and just cook longer until the vegetables are all cooked.
- 2 cloves of garlic
- fresh chilli to your taste (I used half of a large mild variety)
- chunk of ginger (the size of the top of your thumb)
- a little olive or coconut oil
- 1 red pepper
- about 350g Sweet Potato
- 50g desiccated coconut
- 50g goji berries
- 1tsp ground coriander
- 1 tsp vegetable bouillon
- pinch of sea salt
- 500ml water
- 100ml soya milk
2. Chop the garlic, chilli and ginger place in a cold pan with a little oil (olive or coconut) and gentle warm through until you can smell the garlic cooking
3 & 4. Chop the red pepper and add to the pan then peel and chop the sweet potato and add to the pan stir around a little
5. Add the ground coriander, stir in and then add all other ingredients except the soya milk. Place the lid on the pressure cooker and bring to top pressure for 4 minutes. If you don’t have a pressure cooker bring to the boil and then simmer for about 10 minutes or until the sweet potato is soft. Release the steam from your pressure cooker according to the manufacturers guidelines.
6. Add the soya milk and liquidise before serving.
I often add either half an orange or the seeds of half a pomegranate to this soup for extra immune boosting properties. When I made this one I didn’t have either in the house and lacked the energy to pop to the local shop to buy one. When I use the orange I just chop it into a couple of quarters and put them in whole while it cooks. Then before adding the soya milk I squeeze them against the side of the pan and take the skin out. I find it easier that going to the trouble of grating the zest and squeezing the juice, but you could do that instead if you prefer!