East African Sweet Potato, Ginger And Cashew Nut Soup
Tuesday, 05 March, 2019

East African Sweet Potato, Ginger And Cashew Nut Soup

Author: Amanda Hamilton

Ingredients

1/2 carrot medium
1/2 sweet potato medium
1/4 cloves garlic
1 tsp ginger - grated
1/4 onion medium raw
1 tomato medium
15g cashews
1 tsp cinnamon ground
1 tsp cumin powder
1/4 vegetable stock cube - low salt
1 pita bread - wholemeal
250 ml water
1 tbsp Udo's Choice Ultimate Oil Blend

 

SERVES

1

Try this easy to follow East African sweet potato, ginger and cashew nut soup. 

 

  

METHOD

  

COOKING IN A SAUCEPAN


Heat a small frying pan until hot, add cashew nuts and toast for 5 minutes. Top tip: move the nuts around with a wooden spoon so they wont burn!

Chop the onion, garlic and ginger, add them to a saucepan with a little oil and fry until lightly brown.

Then add in the dry spices and fry for 1 minute more.

Peel and chop the sweet potato and carrot, roughly chop the tomatoes and add them all to the pan along with the water, stock cube and toasted cashew nuts.

Bring to the boil, let simmer for 20 minutes, then blend.

To serve: Stir in the Ultimate Oil Blend, season to taste and serve with the toasted pita bread on the side

 

COOKING IN A SOYABELLA


Heat a small frying pan until hot, add cashew nuts and toast for 5 minutes. Top tip: move the nuts around with a wooden spoon so they will not burn!

Chop the onion, garlic and ginger and add them to a saucepan with a little oil and fry until lightly brown.

Then add the onion mixture, the cashew nuts and the dry spices to the soyabella machine, along with the peeled and chopped sweet potato and carrot, roughly chop the tomatoes, the water and the stock cube.

Place the lid on without the screen and press the paste button. The soup will then cook and blend itself and be ready in around 20 minutes.

After it is ready, season and serve with the toasted pita bread on the side.

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