Sweet Potato and Bean Soup

A smooth, mildly spiced and creamy soup
Ingredients - Serves 6
  • 1 kg sweet potatoes, peeled and cut into small cubes
  • 2X400 g cans of black beans or black-eyed beans or kidney beans or 1 cup of dried black beans or black-eyed beans or kidney beans, soaked overnight and cooked separately
  • 1 large (or 300 g) onion, chopped
  • 3-4 cloves (10 g) garlic, chopped
  • 2 tsp cumin seeds
  • 1 tbsp paprika
  • 5-6 cups vegetable stock or water
  • 3 tbsp extra virgin olive oil
  • Salt, to taste
  1. Heat the oil in a pot. Fry the cumin seeds till they start to splutter
  2. Add the onions and garlic and saute until the onions are soft
  3. Add the sweet potatoes and beans, pour in the stock and bring to a boil
  4. Cover and cook till the vegetables are soft
  5. Blend partially to thicken the soup
  6. Use a regular {blender} or you can also use a {hand blender} (or immersion blender) which works wonderfully for soups
  7. Mix in the paprika and salt. Let simmer for a couple of minutes
  8. Turn off the heat and serve hot with grated cheese and tortilla chips
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