Arum Nixon's Sweet Potato, Apple and Tumeric Soup
Sweet Potato, Apple and Tumeric Soup with Spiced Coconut Cream and 'Cheesy' Crutons
This dish is completely vegan - yet you wouldn’t believe it with creamy soup and even ‘cheesy’ croutons. Try to use organic fruit and veg if possible, you really will taste the difference, and don’t be tempted to substitute dried tumeric for the fresh in this recipe - the flavour is completely different. If you’ve never tried nutritional yeast, give these croutons a go - the flakes taste like the best toasty bits of grilled cheese!
For the soup:
1 tbs oil
1 brown onion, peeled and diced
1kg sweet potato, peeled and roughly
2 medium Granny Smith apples, peeled,
cored and roughly chopped
4-5cm tumeric root, peeled and trimmed
750ml vegetable stock
1 tsp salt plus to taste
200ml coconut cream
Freshly cracked black pepper, to serve
For the spiced coconut cream:
150ml coconut cream
1 tsp ground cumin
½ tsp ground cinnamon
¼ tsp cayenne pepper
Salt to taste
For the croutons:
200g stale bread, cut into cubes
1-2 tbs olive oil
½ tsp salt flakes
1 tbs nutritional yeast flakes
- Heat the oil in a large saucepan over a low-medium heat, and add the onion. Cook for 5 minutes, stirring frequently. Add the sweet potato and apple, and cook for a further 5 minutes.
- Add the stock and salt, and grate in the tumeric root. Be careful as it has a strong colour that can stain. Cover the pan and simmer for 10-15 minutes or until the sweet potato is soft.
- Once cooked, allow to cook slightly and then blitz the contents of the pan until smooth using a stick blender. Add the coconut cream and stir well to combine. Taste and adjust the seasoning, then keep warm until ready to serve.
- For the spiced coconut cream, combine all the ingredients in a bowl and whisk together until well combined. Adjust the seasoning and set aside until ready to serve.
- For the croutons, heat an oven to 200 degrees. Mix the bread and oil well to ensure each cube of bread is covered. Sprinkle over the salt and yeast flakes, and mix to combine well. Spread over a tray and bake in the hot oven for 7-8 minutes, or until brown and crispy. Keep warm until ready to serve.
- Serve the soup with a swirl of the cream through each bowl, topped with cracked black pepper and croutons on the side.