Sunday, July 11, 2010

Cumin, roasted sweet potato and black bean soup with a hint of chilli

This soup is packed with protein and the ghee and chilli adds some delightful flavour, enjoy on a chilly day to warm the heart and peripheral circulation!

3 small sweet potato, peeled and cubed
2 cans goya black beans
1 garlic clove, diced
1 small brown onion, diced
1 litre vegetable stock
2 tablespoons homemade ghee
1 teaspoon cumin, ground
1 teaspoon chilli, ground

Preheat the oven to 170 degrees
Line baking tray with paper
Roast sweet potatoes for 25 minutes until soft and golden
In fry pan gently saute the onion and garlic in ghee and add the cumin and chilli cook until translucent
Once the roasted sweet potato has cooled place in a blender with the black beans, sweet potato, stock, garlic, onion and blend until combined

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