Sweet Potato Soup with Toasted Coconut & Croutons
This velvety sweet potato soup is delicious and filling; I love the salty and sweet!
Adding a pinch of nutmeg and cinnamon brings out the flavour of the potatoes and goes perfectly with the toasted coconut
Ingredients
- 1 tbsp coconut oil
- 1 tbsp olive oil
- 1 tbsp sweetened desiccated coconut
- 1 onion
- 28oz sweet potato
- 28.2oz vegetable stock
- Pinch of cinnamon, nutmeg, salt and pepper
- 1 large slice seeded sourdough bread
Instructions
Step 1
Peel the onion, chop it in quarters and place it into your Ninja Blender && Soup Maker along with the coconut oil. Press ‘chop', the sauté for 5 minutes
Step 2
Peel the potatoes and cut them into 2.5 cm chunks and place in the blender jug along with the vegetable stock, cinnamon and nutmeg. Cook on high for 25 minutes
Step 3
Once the potatoes are cooked, blend the soup on ‘high' for 1 minute
Step 4
While the soup is cooling, make the croutons by chopping the bread into 1.5 cm squares. Add the olive oil to a large sauce pan and turn the heat to high. Add the bread, salt and pepper, and cook until toasted on each side (about 1-2 minutes). Turn off the heat and add the coconut flakes, which will toast almost immediately
Step 5
Pour the soup into bowls and add the croutons and coconut. Enjoy!