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
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
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.