Creamy Sweet Potato Soup recipe from Be More Vegan by Niki Webster

Creamy Sweet Potato Soup from “Be More Vegan” by Niki Webster

Name: Creamy Sweet Potato Soup from "Be More Vegan" by Niki Webster
Prep time: 10 min
Total time: 25 min
Ingredients: 2 Tbsp olive oil; 1 onion; 2 cloves of garlic; 1 tsp ground cumin; 1 tsp turmeric; 1 tsp ground coriander; 3 small sweet potatoes; peeled and chopped into small cubes; 500ml veg stock [US 2 cups]; 1 can coconut milk; 1 Tbsp tomato purée; Twist of black pepper; 1⁄2 tsp salt; TOPPINGS:; Toasted seeds or nuts; A swirl of plant-based yoghurt; Pinch of chilli flakes (if you like some spice!)

Published on January 20, 2021 | In English | By Niki Webster |

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- Prep Time
- 10 Minutes
- Cook Time
- 25 Minutes
- Difficulty Level

This Creamy Sweet Potato Soup from “Be More Vegan” by Niki Webster is lightly fragranced with some Indian spices. This is a really easy recipe to make.

You can make a small batch ahead to enjoy during the week. A comforting and nutritious meal to enjoy for lunch or dinner.

This Creamy Sweet Potato Soup recipe is reproduced from “Be More Vegan” the latest cookbook from Niki Webster. Aimed at young people, it is packed with over fifty simple, plant-based recipes and a wealth of tips and information. Each dish is beautifully photographed and I love the compact format. This book contains enough recipes to inspire even the most novice cooks without being overwhelming.

From tasty breakfasts and plant-packed lunches to healthy snacks and delicious vegan desserts, there is something for everyone. This cookbook encompasses a good range of world cuisine favourites such as curries, fajitas, nachos, burgers, lentil bakes, summer rolls, millionaire’s shortbread, peanut butter banana ‘nice cream’ and toasties.

Browsing through the brilliant Be More Vegan, I could not help noticing how Niki’s recipes were perfectly designed for young cooks. Deliciously simple and uncomplicated, they are ideal to help build kitchen confidence. Combining a few straightforward ingredients, most of the dishes require little preparation or cooking time. This is, for me, what makes this cookbook so special and appealing to young people whether they live at home or are already at university. Be More Vegan is also suited to older adults who want to embark on a vegan journey without really knowing where to start.

Be More Vegan: The Young Person’s Guide to Going (a Bit More) Plant-Based! by Niki Webster (£14.99, Welbeck Children’s) is available now in bookstores.

Niki was kind enough to offer a copy of Be More Vegan to one lucky reader. This competition is on Instagram only. Head to the link below to enter.

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Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Nut-Free, Soya-Free, Vegan

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Ingredients

2 Tbsp olive oil
1 onion
2 cloves of garlic
1 tsp ground cumin
1 tsp turmeric
1 tsp ground coriander
3 small sweet potatoes, peeled and chopped into small cubes
500ml veg stock [US 2 cups]
1 can coconut milk
1 Tbsp tomato purée
Twist of black pepper
1⁄2 tsp salt
TOPPINGS:
Toasted seeds or nuts
A swirl of plant-based yoghurt
Pinch of chilli flakes (if you like some spice!)

Instructions

Chop the onion into small dice, and chop the garlic up finely.
Add the onion to a large pan with the olive oil and sauté for 7-8 minutes on a low heat. Add in the spices, garlic and fry for a further few minutes.
Next add the sweet potato, veg stock, coconut milk, tomato purée to the pan and simmer for 15 minutes covered – until the sweet potato is soft. Season with salt and pepper.
Turn off the heat and then blitz using a hand blender, until smooth and creamy.
Add more water if you’d like it thinner.