Soup season is well underway, which means it’s time to pull out your pantry staples and whip up this piping hot sweet potato soup with crispy kidney beans.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
500 g purple-skin sweet potatoes
2 tbsp olive oil
Salt and black pepper
1 tsp dried thyme
1 large red onion, chopped
2 garlic cloves, crushed
3 cups vegetable stock
½ cup kidney beans
¼ tsp cumin
¼ tsp paprika
Fresh thyme, to garnish

METHOD
1. Preheat oven to 180°C.
2. Wash the sweet potatoes, then use a vegetable peeler to peel long strips of skin. Place the skins on a baking tray, drizzle with olive oil and sprinkle with salt and pepper. Bake them for 20–30 minutes, until crispy.
3. Chop sweet potatoes into chunks and coat with olive oil, salt, pepper and thyme. Place on a baking tray and roast for 30 minutes, until soft, turning them halfway through.
4. Heat a little oil in a pan and fry the onion until translucent. Add the garlic, then remove from the heat.
5. In a large pot, heat the vegetable stock until simmering, then add the sweet potatoes, onions, garlic, salt and pepper. Cook for 20 minutes, until the sweet potatoes are tender. Purée the soup with a stick blender.
6. Heat 1 tablespoon olive oil in a pan over high heat. Add the kidney beans and sprinkle with cumin and paprika. Fry until crispy.
7. Serve the sweet potato soup with crispy beans and sweet-potato skins, garnished with fresh thyme.

Recipes & styling: Amerae Vercueil & Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Sweet potato is one of those veggies you can add to almost anything, and it’s this versatility that makes it a favourite! Try our BBQ butter bean and sweet potato pot next.

The post Sweet potato soup with crispy kidney beans appeared first on MyKitchen.

As the weather gets chillier, we’re retreating to the kitchen to whip up this golden sweet potato soup with sesame seed crackers that will brighten the greyest of days!

SERVES 4–6 // COOKING TIME 2 hours 30 min

INGREDIENTS
For the crackers
1 tbsp psyllium husks
200 ml lukewarm water
⅔ cup sesame seeds
2 tsp salt
1 tbsp coconut oil, melted
For the soup
500 g sweet potatoes, peeled and cubed
2 large onions, peeled and halved
Olive oil, to drizzle
½ tsp salt
Pinch pepper
1 tsp dried thyme
¼ tsp cumin seeds / ground cumin
3 cups vegetable stock
Microherbs, to garnish

METHOD
For the crackers
1. Preheat the oven to 170°C.
2. Whisk together all the ingredients in a bowl until the psyllium husks are properly incorporated into the mixture.
3. Set the mixture aside for 30 minutes to thicken.
4. Meanwhile, line a baking tray with silicone sheets or baking paper.
5. Spread out the psyllium husk mixture thinly on the tray. (Add a little more liquid if it is too thick to spread out.)
6. Bake for 40–60 minutes or until crispy.
7. Remove from the oven and set aside to cool for 10 minutes.
8. Break the sheets into crackers.
For the soup
1. Preheat the oven to 180°C.
2. Place sweet potato and onion in a bowl. Drizzle with 2 tbsp oil and season with salt, pepper, thyme and cumin.
3. Toss so that all pieces are well coated, then spread out on a baking tray.
4. Roast for 25 minutes, or until cooked through and nicely caramelised.
5. Meanwhile, heat the stock in a pot.
6. Place the roast vegetables in a blender and add the hot stock. Blend until smooth and creamy.
7. Serve garnished with microherbs and a dash of oil, with sesame seed crackers on the side.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Golden sweet potato soup with sesame seed crackers appeared first on MyKitchen.