Organic Food Delivery

 

Sweet potato and cumin soup with crusty organic bread

 

    • Peel and thickly slice the sweet potatoes. Heat the oil in a large saucepan over a medium heat, add the onion and fry gently for a few minutes until softened and glossy, stirring occasionally, then add the garlic, cumin and chilli and fry for a minute longer.

 

    • Add the sweet potato and continue to cook for another couple of minutes, stirring frequently. Pour in the stock and season with salt, bring to the boil and simmer over a low heat for 20 minutes, by which time the sweet potato should be meltingly tender.

 

    • Liquidise the soup in batches. Return it to the pan and season with a little more salt if necessary.

 

    • Combine the feta and yoghurt in a bowl and serve spooned on top of the soup, scattered with a teaspoon of chopped sun-dried tomato if wished.

 

Ingredients

  • 1 tbsp vegetable oil, for frying
  • 1/2 onion, diced
  • 450 g carrots, diced
  • 2 sweet potatoes, (preferably yellow-fleshed), peeled, diced
  • 2 white potatoes, peeled, diced
  • 1 tbsp cumin seeds
  • 1 vegetable stock cube
  • 1 tbsp brown sugar
  • 1 bunch coriander
  • sea salt and freshly ground black pepper
organic dinner illustration

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We deliver to Bristol, Bath, Chew Valley, Weston-Super-Mare, Frome and plenty of places in-between!

Nature-friendly farming

Nature-friendly farming

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Healthy food

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Ethical trading

Waste not

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