We’ve splurged with optional creamy-yet-crispy halloumi blocks for serving to create a cheesy ‘crouton’.
Spiced butternut and sweet potato soup
Serves 4-5
Ingredients
1kg cubed butternut
1kg cubed sweet potato
1 batch curry spiced sofrito
3-4 Tbsp canola oil
1L vegetable stock
2 cups water
Salt and milled pepper
1 can brown lentils, drained and rinsed
1 cup cream or coconut milk
250g halloumi, (optional)
Coriander, for serving
Method
- Cut butternut and sweet potatoes into 3cm cubes.
- Combine vegetables, sofrito, oil, stock and water in a pot, adding more water if needed to cover veg. Season and bring to a boil.
- Turn down heat to a quick simmer, cover and cook for 20 minutes or until veg is tender.
- Add lentils and cream, adjust seasoning and cook for another 8-10 minutes.
- Lightly mash half of the veg, using a fork, to thicken soup. (Blitz soup, if you prefer a smooth texture.)
- Just before serving, heat a glug of oil over medium-high heat. Fry halloumi until golden on both sides, remove and slice into cubes.
- Serve soup topped with halloumi ‘croutons’ and fresh coriander leaves.
Good idea
When hosting, show off a little by adding chilli crisp and fried paper-thin sweet potato slices.
By: Liezl Vermeulen
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine
