I’ve been feeling a bit under the weather lately and nothing feels better than a bowl of spicy soup. Growing up my mum’s cure to everything was a bowl of Eba and spicy fish stew. I always feel a bit better after eating something spicy. The ginger and chilli in this recipe give it an added kick that is warming and healing. I make this in large batches when I can, it is so comforting to know that I’m only one microwave button away from a hearty meal. The avocado adds a creamy texture to this that is wonderful and delicious. The flavour of the honey roasted veggies cannot be beat, this soup recipe is a keeper.

I do hope you try it and enjoy.

With love from my sick bed, Gbemi x

Ingredients 

2 cups orange sweet potato, peeled, cut into cubes

1 red onion, cut into wedge

3 garlic cloves, peeled

2 tablespoons honey

3 cups chicken stock

1 cup coconut cream

1 medium avocado

1 tbsp. fresh ginger, chopped

1 tbsp. fresh chilli, chopped

1 tablespoon chopped coriander

2 tablespoons olive oil

Salt & Pepper, to taste

Directions

Preheat oven to 180°C.

In a large roasting pan, place potato, onion and garlic, drizzle lightly with oil and honey and season. Roast for 30 minutes, till cooked through.

Place roasted veggies in a large pan with the chicken stock, chilli and ginger. Bring to a boil and simmer for 8 minutes. Remove from heat and leave too cool for 5 minutes.

Add avocado & blend in batches until smooth, taste and season if necessary. Stir in three quarters of the cream and serve. Drizzle the remaining coconut cream and top with some crispy kale.