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

1. Cut butternut and sweet potatoes into 3cm cubes.
2. Combine vegetables, sofrito, oil, stock and water in a pot, adding more water if needed to cover veg. Season and bring to a boil.
3. Turn down heat to a quick simmer, cover and cook for 20 minutes or until veg is tender.
4. Add lentils and cream, adjust seasoning and cook for another 8-10 minutes.
5. Lightly mash half of the veg, using a fork, to thicken soup. (Blitz soup, if you prefer a smooth texture.)
6. Just before serving, heat a glug of oil over medium-high heat. Fry halloumi until golden on both sides, remove and slice into cubes.
7. 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 

The post Spiced butternut and sweet potato soup  appeared first on MyKitchen.