© J Sainsbury plc 2020
Sweet potato soup with blackberry and basil sauce
This creamy coconut milk and sweet potato soup looks pretty spectacular swirled with blackberry sauce. Serve as a dinner party starter or just treat yourself
-
Ready in 1 hours 15 minutes
-
Cooking time 1 hour
-
Prep time 15 minutes
-
Serves 4 people
Ingredients
- 3 large sweet potatoes
- 2 tbsp coconut oil
- 1 white onion
- 2 garlic cloves, crushed
- 1 x 400ml can coconut milk
- 500 ml fresh vegetable or chicken stock
- 150 g blackberries
- 1 tbsp finely chopped basil
- 1 tsp lemon juice
- 2 tbsp honey
- 2 tbsp balsamic vinegar
- 2 tbsp freshly chopped parsley
- salt
Method
-
1
Preheat the oven to 200°C. Cut the sweet potato into large chunks. Melt 1 tbsp coconut oil and rub the sweet potato in the oil, then roast in the oven for 40 minutes until golden and cooked through.
-
2
Finely chop the onion. Heat the remaining coconut oil and add the chopped onion, a big pinch of salt and garlic. Sauté for 5 minutes, then add the coconut milk, roasted sweet potato and stock. Simmer for 10 minutes while you make the blackberry sauce.
-
3
Place the blackberries, basil, lemon juice, honey, a pinch of salt and balsamic in a pot. Bring to the boil then turn down to a simmer. Crush the blackberries with the back of a spoon and cook until the sauce reduces by half and thickens.
-
4
Blend the soup and top with the blackberry sauce and freshly chopped parsley.
