Sweet potato is a perfect vegetable for soup as it has a smooth, silky and creamy texture. If you are serving to anyone who cannot eat gluten, make sure that the soy sauce you use is gluten-free, as not all brands are. This is a ‘simmer’ soup and needs no cooking steps other than putting everything in a pot to simmer – it’s as easy as that!
1 litre/4 cups chicken stock
500 g/1 lb. 2 oz. sweet potatoes, peeled and chopped
50 g/2 oz. fresh coriander/cilantro, plus extra to garnish
40 ml/2½ tablespoons pure maple syrup
40 ml/2½ tablespoons soy sauce
Freshly squeezed juice of 2 limes
Salt and pepper
Place the stock in a saucepan and add the peeled sweet potatoes and half of the coriander/cilantro. Simmer until the sweet potato is soft.
Add the maple syrup, soy sauce and lime juice and season with salt and pepper to taste. Add the remaining coriander/cilantro and blitz in a blender or food processor until the soup is smooth, or use a stick blender.
Pour the soup into four bowls, garnish with a little fresh coriander/cilantro and serve straight away.