Sweet Potato, Apple and Ginger Soup

This is another recipe I found whilst browsing online recently, this time on the delicious.magazine website. I love blended soups and the combination of sweet potato, apple and ginger sounded heavenly to me. Unfortunately, I have never seen Bramley apples here so needed to substitute. I used a Gala in the soup, I think two would have been better though as a Bramley is a very large apple if I remember correctly, and a Granny Smith for the garnish.

The acidity in the apples balances out the sweetness of the potato, while the fresh ginger adds a warm, spicy background flavour ... that's the description accompanying the recipe, and it's absolutely spot on. And it really is worthwhile going to the trouble of making the garnish, not only does it look fabulous, but it also adds some lovely texture and deepens the overall taste. Don't leave making it until the last minute though as it takes about 15 minutes to gently fry the chopped apple until tender and golden. So get to work when you put the soup on to re-heat. I did this in a 25cm non-stick frying pan with good results.

This is a truly wonderful soup. Deep flavours and a fabulous aftertaste. A meal on its own if served with good crusty bread. Definitely a keeper recipe I would recommend you try without the slightest hesitation. Just great!


Sweet Potato, Apple and Ginger Soup - Serves 4

1 large onion, 200g approximately, chopped
2-3 Tbsp olive oil or butter, divided
2 tspn chopped fresh ginger, plus 1 extra tspn finely chopped, to garnish
450g orange-fleshed 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
4 Tbsp yogurt or sour cream

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. 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.

Blend 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 your apples are. Reheat gently, but do not boil.

For the 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 and some chopped coriander. Grind over some black pepper, and serve.

Cook's note: In case you are wondering ... the tablespoon used is a 15ml one, and a 15ml tablespoon of butter is approximately 15 grams. Although delicious.magazine is an Australian publication, the site from where this recipe came is for the UK edition, so not an Australian tablespoon. Also if you think to prepare the sweet potato in advance, pop the chunks into acidulated water to prevent discolouration.

For vegetarians go with the oil option, and better ask beforehand about the yogurt or sour cream topping.