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Spiced sweet potato and carrot broth

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.
Print Recipe
Prep Time 5 minutes
Cook Time 50 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

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
  • 200 g soup mix pre-soaked
  • 75 g Cavolo nero or kale
  • To serve: chopped coriander leaves lime juice

Method
 

  1. Peel and chop the onion, garlic, sweet potato and carrots.
  2. Heat the oil in a saucepan, then sauté the onion until soft.
  3. 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.
  4. Thinly slice the kale or cavolo nero, add to the broth and cook for 5 more minutes, under cover.
  5. Stir in some lime juice and chopped coriander, then serve with toast or crusty bread