Smart Feeder - Light sensor values

[Alis girls]

* 1kg orange-fleshed sweet potatoes

* 1 large onion

* 4 garlic cloves

* 3 tbsp olive oil

* 1 heaped tsp ground cumin

* a pinch of dried chilli flakes

 

* 1.2 litres chicken or vegetable stock

* sea salt

* 75g feta crumbled

* 150g greek yoghurt

* chopped sun-dried tomato optional

 

 

1. Peel and thickly slice the sweet potatoes. Peel and chop the onion. Peel and finely chop the garlic.

2. Heat the oil in a large saucepan over a medium heat. Add the onion and fry for afew minutes until relaxed and glossy, stirring occasionally. Put in the garlic, cumin andchilli and fry for a minute longer. Add the sweet potato, and continue to cook for another couple of minutes, stirring frequently. Pour in the stock and season with salt, bring to the boil and simmer over a low heat for 20 minutes, by which time the sweet potato should be meltingly tender.

3. Liquidise the soup in batches. Return it to the saucepan and season with a little moresalt if necessary.

4. Combine the feta and yoghurt in a bowl. Serve spooned on top of the soup, with a scattering of chopped sun-dried tomato if using.

 

First published in YOU, Mail on Sunday

 

 

For more soupy treats, click on the link be

[Alis girls]

Yahaay I managed to post this but couldnt write underneath - i can say this is very warming and soooo delish - I made on Monday and it lasted OH and me 2 days with homemade rolls (kids didnt touch it) and I have enough for a mug ful at lunchtime - is seriously yum

[chickencam]

Sounds lovely and quite similar to the pumpkin soup that I made on Monday, that had cummin and ground ginger in it and was served with greek yoghurt to take the edge off the sweetness.

 

I could live on soup at this time of year.