Vegan Christmas Starter: Sweet potato, Sumac and Pomegranate Soup

Vegan Christmas Starter: Sweet potato, Sumac and Pomegranate Soup

Friday, 2nd December 2016

It is what a bowl of fun should look like!
Serves 4 DF GF
  • 1 medium onion, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 1 red chilli, deseeded and roughly chopped
  • 1 teaspoon sumac
  • 1/2 tablespoon coconut oil
  • 400g sweet potatoes, peeled and roughly chopped into 2cm cubes
  • 3–4 vine tomatoes (approx. 300g), roughly chopped
  • 850ml chicken or vegetable stock
  • 11/2 tablespoons pomegranate molasses

  • small bunch of fresh coriander leaves
  • 30g roasted salted peanuts, roughly chopped
  • seeds from 1/2 pomegranate
  • a few pinches of sumac
  • 1 lime, cut into 4 wedges

1. Sauté the onion, garlic, chilli and sumac in the coconut oil and 1 tablespoon of water until soft and translucent – about 5 minutes.
2. Add the sweet potatoes, tomatoes and stock, bring to the boil and then simmer with the lid on for about 20 minutes, until the potatoes are tender. Leave to cool a little before adding the pomegranate molasses.
3. Blend until silky smooth and season.
4. Garnish with the coriander, chopped peanuts, pomegranate seeds, sumac and wedge of lime.

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