Sweet potato and lentil soup with maple syrup


Sweet potato and lentil soup with maple syrup

Sweet potatoes are at their best in autumn and as soon as the weather turns cool and I’m grabbing my coat and scarf, this is what I want to eat. With the added health benefits of fresh ginger, turmeric and maple syrup, this soup is both nourishing and soul warming.

What you’ll need:

2 tbsp olive oil

1 brown onion, finely diced

1 tsp fresh ginger, finely grated

1 tsp fresh turmeric, finely grated

700gm sweet potato (2 medium-sized), peeled and cut into 2cm cubes

1 litre vegetable stock

Sea salt and freshly ground black pepper

1 cup red lentils, rinsed

¼ cup maple syrup

Greek yoghurt to serve

What to do:

Heat oil in a large saucepan and cook the onion over a medium heat until soft and translucent, then add the ginger and turmeric and cook for a minute or two until fragrant. Add the sweet potato and stock and simmer for 15 to 20 minutes until the potato is cooked, then add the lentils and cook for a further 10 minutes, or until the lentils are just tender. Add the maple syrup, season with salt and pepper and serve with a dollop of Greek yoghurt if your tastebuds desire.

Serves 4



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