This sweet potato soup features the interesting addition of plantain. Using a green plantain will help to balance out the sweetness in this soup. Serve with crusty bread and a drizzle of double cream (or a dollop of sour cream works well here).
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 1 tablespoon fresh ginger, grated
- 2 sweet potatoes, peeled, and cut unto cubes
- 1 large green plantain, peeled, and cut into chunks
- 1/ 2 teaspoon chilli flakes
- Kosher salt, to taste
- Black pepper, to taste
- 3 vegetable bouillon cubes, dissolved in 400ml of water
- Fresh parsley, chopped for garnish
- Double cream, such as Elmlea (or sour cream)
Heat olive oil over medium heat, add onion, garlic, and ginger. Sauté for 3-5minutes until the onions have softened.
Add in sweet potatoes, plantain, and chili flakes. Season well with salt and pepper.
Add stock to pot and stir. Bring to boil, reduce heat, and let simmer for 20 mins covered.
Once sweet potatoes and plantain have softened, ladle a third of the soup into a blender or food processor and blend until smooth. Return to pot.
Drizzle soup with double cream and garnish with chilli flakes and fresh parsley.