Recipe from Summer 2012/13 issue of True Natural Health
600g orange sweet potato, peeled and cut into 3cm cubes
6 cups vegetable stock (gluten free if needed, salt reduced if available)
1 medium onion, chopped roughly
½ teaspoon ginger, finely grated
1 long red chilli, seeded and finely chopped
50g raw pine nuts
100g reduced fat feta, roughly crumbled
1 tablespoon baby basil leaves, to serve
6 slices dark rye bread, to serve
Place the sweet potato, onion, ginger, chilli and stock in a large
saucepan over medium heat. Bring to the boil, reduce the heat and
simmer for 20 minutes or until sweet potato is soft. Remove from
heat. While the soup is cooling, heat a small saucepan over low heat.
Add the pine nuts and cook until golden. Remove from the heat and
set aside. Once cooled slightly, process the soup in batches in a food
processor or blender and return to the pan. Heat again, then divide
between bowls and top with goats cheese, basil leaves and pine nuts.
Serve with dark rye bread.