Soup weather is here, and my creamy sweet potato soup is smooth and velvety, lightly spiced with Indian spices like cumin, turmeric and coriander - it’s really warming, comforting and nutritious. This creamy soup is great on its own, but is even better if you add some crunch with toasted seeds, nuts or dukkah. You can also dollop in some coconut yoghurt for added creaminess, and I like to serve it with a big chunk of fresh sourdough or toast and hummus for a more substantial meal.
I love to whip up a big batch of this soup at the weekend ready for the week ahead - it’s really easy to make and doesn’t take long at all. It can then be portioned up for tasty school or work lunches or speedy dinners.
If you prefer, you can swap the sweet potatoes for seasonal butternut squash or pumpkin – which is just as delicious and a brilliant way to use up any leftovers. The spices add depth of flavour without being overpowering, which means this vegan soup is suitable for younger palettes, but if you’d like a little more heat, I’d recommend a sprinkle of chilli flakes on top!
I hope you enjoy my creamy sweet potato soup and it keeps you warm on these autumnal days. Find the recipe here. – Niki x
Niki’s latest cookbook Be More Vegan (£14.99, Welbeck) publishes on October 29th, 2020. Find out more at rebelrecipes.co.uk and connect with Niki for more great recipes via @rebelrecipes on Instagram.