As the weather starts to get cooler, there’s nothing better than a warm soup. This recipe is quick and easy to make. And freezable, so you can make a big batch and defrost it when you need it. It’s also IBS and Autoimmune friendly! So why not give it a try?
Ingredients
- 1 tsp Coconut Oil or your Oil of choice
- 1 large Onion – diced
- 2 tsp Garlic – minced
- 2 tsp Coriander – dried
- 1 kg of Sweet Potato – peeled and chopped
- 1 litre of Vegetable Stock
- 1/2 cup fresh Coriander – chopped
Instructions
- Heat oil in a large saucepan
- Cook Onion over medium heat for 3-4 minutes, until soft.
- Add Garlic, and Ground coriander, cook, stirring, for 1 minute.
- Add Sweet Potato and Vegetable stock
- Bring to the boil, then reduce heat and simmer, partially covered, for 20 minutes, until sweet potato is tender.
- Cool slightly and puree in a blender until smooth. Or use an immersion blender.
- Stir through Coriander and garnish with extra whole leaves if desired.
- Serve with your protein of choice.
Tips
- Add diced precooked chicken to the end product to add your protein. Cooked prawns (shrimp) also works well. For a vegan protein, crumble tempeh in a hot frying pan with oil, season with garlic and salt, and add to the finished soup when ready.
- Store in the fridge for up to 5 days, or freeze for up to 3 months. Serve with our Almond Flax Keto Bread.
Nutrition
Per Serve – Calories: 151 cal, Carbohydrates: 34g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 93mg, Potassium: 573mg, Fiber: 5g, Sugar: 7g, Vitamin A: 23738IU, Vitamin C: 5mg, Calcium: 53mg, and Iron: 1mg.
