Sweet potato and ginger soup
Yields6 Servings
Ingredients
1 tbsp extra virgin olive oil
3 cloves of garlic, crushed
1 brown onion
2 tsp coriander powder
1 tsp nutmeg powder
1 tsp turmeric
50 g lupin flakes
4 cups salt reduced chicken stock
2 medium sweet potatoes, peeled and roughly chopped
2 carrots, roughly chopped
1 2cm piece fresh ginger, skin removed
6 tbsp Greek yoghurt, to serve
6 slices whole grain bread, to serve
Method
1
Heat oil in a medium to large pot and add garlic and onion, frying until softened.
2
Add ground coriander, nutmeg, turmeric and lupin flakes, stirring continuously for about a minute.
3
Cover with a lid and cook for about 20 minutes or until vegetables are soft.
4
Allow to cool then either blend with a stick blender or in a regular blender in batches.
To serve
5
Heat the soup and distribute into bowls. Serve with a dollop of Greek yoghurt, black pepper and toast.
Recipe Credit: Grains & Legumes Nutrition Council
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Ingredients
Ingredients
1 tbsp extra virgin olive oil
3 cloves of garlic, crushed
1 brown onion
2 tsp coriander powder
1 tsp nutmeg powder
1 tsp turmeric
50 g lupin flakes
4 cups salt reduced chicken stock
2 medium sweet potatoes, peeled and roughly chopped
2 carrots, roughly chopped
1 2cm piece fresh ginger, skin removed
6 tbsp Greek yoghurt, to serve
6 slices whole grain bread, to serve