Spiced sweet potato and carrot broth
Background
You can buy in most supermarkets a mix of pearl barley, rice, dried peas &lentil etc, called “soup mix”. It’s high in fibre and a good source of protein, making soups and stews hearty and healthy. This vegan spiced sweet potato and carrot broth is a good example. It’s not only filling and healthy but very yummy too.
Ingredients
- 1 Tbsp olive oil
- 1 onion
- 2 cloves of garlic
- 2 carrots
- 1 large sweet potato
- 1 tsp ground cumin
- 1 tsp smoked paprika (or ½ tsp chilli pepper)
- 1 tsp dried oregano
- 1 Tbsp tomato purée
- 2 tomatoes, chopped
- 1 bayleaf
- 1 litre vegetable stock (chilli & tomato)
- 200g soup mix (pre-soaked)
- 75g Cavolo nero or kale
- To serve: chopped coriander leaves, lime juice
Instructions
- Peel and chop the onion, garlic, sweet potato and carrots.
- Heat the oil in a saucepan, then sauté the onion until soft.
- Add the garlic, sweet potato & carrot chunks, stir for a couple of minutes, then add the ground spices and tomato purée. Stir for a minute, then add the chopped tomatoes, bay leaf and stock. Add the pre-soaked and drained soup mix, bring to the boil, cover and simmer over low heat for about 30-45 minutes, until tender. Add more stock if it’s getting too thick.
- Thinly slice the kale or cavolo nero, add to the broth and cook for 5 more minutes, under cover.
- Stir in some lime juice and chopped coriander, then serve with toast or crusty bread
Categories
- Meal Type: - Budget - Everyday - Lunch - Main - One Pot - Soup - Supper
- Cuisines: - Fusion
- Ingredients: - Lentils - Other Pulses - Rice - Whole grains
- Health and Diet: - Combination - Dairy Free - Egg Free - Healthy - High Fibre - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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