Purple sweet potato soup

Ingredients

Serves 6

• 1 tbsp of coconut oil

• 2 shallots

• 1 leek

• 4 garlic cloves (5 if they are small)

• 1 large thumb of ginger

• 150g of shiitake mushrooms (1 big tightly packed cup)

• 2 big purple sweet potatoes, peeled

• 1 can of coconut milk (400ml)

• 3 and a 1/2 cups of vegetable stock

• 1 tbsp of miso paste 

• Salt and pepper to taste 

Instructions

1) Heat a dutchoven or a pot over medium heat. Roughly slice and chop the shallots, leek, garlic, ginger, mushrooms, and potatoes. Add the coconut oil in the dutchoven. Once melted, add the sliced shallots and leeks. Season with salt and pepper, and stir occasionally for about 4minutes until they have softened. Stir in the garlic and ginger, and after 2mins, stir in the mushrooms. Let everything brown a bit for about 6mins, stirring occasionally.

2) Add the purple potatoes to the pot, season with salt and pepper, and give them a good stir. Cover the pot for the potatoes to steam for 5mins. Uncover and pour in the coconut milk and vegetable stock. Cover again and let simmer for 10-15mins.

3) Poke the potatoes with a fork to check if they’re well cooked through. Once they are cooked, turn off the heat, and incorporate the miso paste. Blend with a hand blender until smooth (you can add everything to a blender if you don’t have a hand blender). *

* Feel free to add some more water if the soup is to thick, to get it to your desired consistency.