Categories: March

Ingredients

• 1 large onion, chopped
• 2-3 tbsp olive oil or butter
• 2 tsp chopped fresh ginger, plus 1 extra tsp finely chopped, to garnish (optional)
• 450g sweet potato, peeled and cut into chunks
• 1 large Bramley apple, peeled, cored and chopped
• 900ml vegetable stock, plus a little extra as necessary
• small bunch of fresh coriander, plus a few sprigs, chopped, to garnish
• lemon juice, to taste
• 2 pinches caster sugar
• 1 large dessert apple, cored and chopped, to garnish (optional)
• 4 tbsp yogurt or sour cream

Directions

1. Fry the onion very gently, covered, in 2 tablespoons of the oil or butter for 5 minutes. Add the ginger and the sweet potato and fry gently, covered for another 6-8 minutes. (The vegetables should gently sweat rather than fry.)

2. Add the apple, stir and cook for 2-3 minutes. Add the stock, coriander and salt and pepper. Bring to a simmer and cook, half covered, for 15-20 minutes or until the sweet potato and apple are tender.

3. Put in a blender to form a smooth soup, thin out if you like with a little more stock. Add some lemon juice and maybe a pinch of sugar to taste – depending on how sweet or tart the apples are.

4. Reheat gently, but do not boil. If you like an apple garnish, fry the apple and ginger gently in the remaining oil or butter until browned and just tender, add a good pinch of sugar and cook for 1-2 minutes more. Ladle the soup into hot bowls. Drizzle a spoonful of yogurt or sour cream over each bowl, then a spoonful of the apple (if using) and some chopped coriander. Grind over some black pepper, and serve.

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