Home > Recipes > Chunky Sweet Potato and Apple Soup

Chunky Sweet Potato and Apple Soup

24 Jun 2016   Shanti Gowans
Rice bran oil - 4 tbs
Onion - 2, medium, peeled and finely chopped
Garlic - 4 cloves, peeled and chopped
Sweet potatoes - 1.4 kg, scrubbed and diced
Potatoes - 4 medium, scrubbed and diced
Apples - 2, washed, cored and diced
Cold water - 2 litres
Butter or Ghee - 2 tbs
Pure cream or cashew cream - 200 ml
Baguette - 1 small, cut into 8-12 slices
Sour cream - 150 g
Salt and pepper to taste
Heat the oil, then add the onions and garlic, and cook for a few minutes to give a little colour.
Add the potatoes, apples and water, and bring to the boil.
Season well with salt and pepper, turn down the heat and simmer 35-40 mins.
Once the potatoes are cooked and very soft, mash roughly with a potato masher, until you have a thickish chunky puree. This will thicken considerably.
Add the cream and check the seasoning, adjusting if needed.
Meanwhile, cut the bread into diagonal slices and toast.
Serve with soup in deep bowls with a dollop of sour cream on top.


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Shanti Gowans is the globally recognised author and founder of Shanti Yoga™, Meditation and Ayurveda for the self, family and community.

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