Servings:
4
Ready In:
45min
Good For:
Dinner
Sweet Potato and Cinnamon Soup
Chef extraordinaire and dear friend of mine Toma treated us to this beautiful soup on my “end of year ritual” event last year and I had to share it with you. It was everybody’s favourite dish on the night. For some reason I never thought about the sweet potato and cinnamon combination in a soup before. It’s an absolute winner and exactly what you need on a winter evening after a long day of work. It will make you feel hugged and your body will thank you for the nutrient dense foods you are feeding it.
Ingredients
- 4 sweet Potatoes
- 1l Vegetable broth
- 1 onion quartered
- 4 garlic cloves
- 1 tbsp of Cinnamon
- 1 tsp of Nutmeg
- 1 tbsp Olive Oil
- Salt and Cayenne Pepper
With the broth, you may use more or less depending on the size of your sweet potatoes but also on the consistency you want to achieve. Ideally you want your soup quite dense.
I prefer yellow onions for this recipe, but red onions work well too.
Nutrition
What makes this soup a powerhouse? The nutrients of course. Garlic, Onion are highly nutritious food but what about sweet potatoes and cinnamon?
Sweet Potato is a root vegetable rich in beta carotene (B-carotene) , a precursor of Vitamin A. B-carotene is a carotenoid with a deep orange pigment present in plenty of fruits and vegetables and what gives those foods their orange colours such a carrots one of the richest sources.
B- carotene is a powerful antioxidant that benefits our bodies in many ways due to it’s powerful antioxidant properties.
An antioxidant fights free radicals in our bodies by reducing oxidation and reducing our risks of developing chronic illnesses,cancers and heart diseases.
One of the most important roles of B-carotene is to be converted by the body into Vitamin A an essential vitamin for the normal functioning of our bodies.
Vitamin A benefits our eye health, supports a strong immune system, supports normal functioning of heart, lungs, kidneys. It also supports our reproductive health.
Then we have cinnamon, one little spice that doesn’t get enough hype in my opinion. Cinnamon is a warm spice with some sweet notes that when added on foods taste amazing. Cinnamon has antifungal, antibacterial properties, but is also an antioxidant that will help support your immune system and fight off illness. Small studies have suggested that cinnamon may reduce blood sugar levels and diminish sugar cravings.
Step by Step Instructions
Step 1
Peel your sweet potatoes and cut them into small chunks. The smaller the chunks the quicker they will roast 😉
Step 2
Add them in a roasting pan with the onion quartered and the garlic. Season it all with salt, cayenne pepper, half of the cinnamon, nutmeg and add the olive oil. Roast them until they are cooked through. This should take about 25min at 180C if you go for small chunks.
Step 3
Once roasted, allow them to cool down for a few minutes and transfer along with the garlic and onion into your blender. Add your broth and the rest of the seasoning and blend for a few minutes.
Step 4
Once the soup is blended, transfer to a pot and put it back on the stove for a few minutes to warm it up before serving. At this stage you can taste the soup and add some salt or any other spice to your desired taste.
Step 5
Serve warm with a delicious slice of Sourdough bread 😉
Let me know how you get on in the comments below! I always love to hear from you
