Recipe: Start by slicing 4 medium sweet potatoes and dust with curry powder (was feeling lazy so used pre mixed). Next, roast at 170C while you do the rest of the prep. Finely dice one medium onion and fry on medium (oil optional but I used a couple of sprays of olive). Cut the stem off of three birds eye chillis and fry with the onion (I like it a bit spicier, you don’t need to use such hot ones). Also throw in a few dries bay leaves. Once the onions are caramelised, put two tablespoons of tomato paste as well as three tablespoons of curry powder and cook until nice and aromatic. Pour in a liter of water to deglaze and put in the can of drained black eyed beans. Put in the chopped head of broccoli and let simmer for five minutes. By this time, the sweet potato should be nice and tender. If not, turn the soup off and wait until the sweet potato is tender. Put the sweet potato into the pot and blend using an immersion blender. I topped mine with roasted lentils and split peas to give an amazing crunch.
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Ingredients:
4x medium sweet potatoes
One medium onion
Three birds eye chillis
Bay leaves
Curry powder (or equivalent spices)
Tomato paste
One head of broccoli
A tin of black eyed beans or other pulses.
Recipe:
Start by slicing 4 medium sweet potatoes and dust with curry powder (was feeling lazy so used pre mixed).
Next, roast at 170C while you do the rest of the prep.
Finely dice one medium onion and fry on medium (oil optional but I used a couple of sprays of olive).
Cut the stem off of three birds eye chillis and fry with the onion (I like it a bit spicier, you don’t need to use such hot ones). Also throw in a few dries bay leaves.
Once the onions are caramelised, put two tablespoons of tomato paste as well as three tablespoons of curry powder and cook until nice and aromatic.
Pour in a liter of water to deglaze and put in the can of drained black eyed beans.
Put in the chopped head of broccoli and let simmer for five minutes.
By this time, the sweet potato should be nice and tender. If not, turn the soup off and wait until the sweet potato is tender.
Put the sweet potato into the pot and blend using an immersion blender.
I topped mine with roasted lentils and split peas to give an amazing crunch.
Enjoy!