Name: Moroccan spiced sweet potato soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 100 g butter; 2 onion chopped; 10-15 ml moroccan spice rub; 700 g sweet potatoes peeled and cubed; 250 g butternut peeled and cubed; 1 Granny Smith apples peeled, cored, cubed; 250 ml stock vegetable or chicken; 50 ml fresh coriander chopped; lemon juice only; sour cream to serve

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Ingredients (10)

100 g	butter
2	onion — chopped
10-15 ml	moroccan spice rub
700 g	sweet potatoes — peeled and cubed
250 g	butternut — peeled and cubed
1	Granny Smith apples — peeled, cored, cubed
250 ml	stock — vegetable or chicken
50 ml	fresh coriander — chopped
	lemon — juice only
	sour cream — to serve

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Method:

Heat the butter in a large saucepan. Add the onions and sauté over a low heat for about 10 minutes until softened. Add the spice rub and cook for a few minutes.

Add the vegetables and apple and 150ml of the stock. Cover the vegetables with a double layer of greaseproof paper, tucking the paper in at the sides. Cover the saucepan with a lid and allow to steam for 30 minutes, shaking the saucepan every now and again to prevent the food sticking.

Remove the paper; the vegetables should now be tender. Put them into the liquidiser along with the coriander and blend until smooth. Add a little more stock if the mixture is too thick.

Transfer back into the saucepan and add the remaining stock. Stir well and heat through. Add the lemon juice and then season to taste with salt and freshly ground black pepper. Top each serving with a spoonful of sour cream, if you prefer.

Text and image: Ideas magazine

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