This delicious, creamy and nourishing soup is perfect for these colder winter months. High in fibre, good fats, vitamins and minerals and even anti-inflammatory. A nice way to warm you on a cold winter day.
500 grams of kumera (sweet potato)
500 grams pumpkin
1 medium yellow onion
1 can of coconut cream
4 gloves of garlic
1 tablespoon coconut oil
1 teaspoon of savoury yeast
1/2 a teaspoon of dried sage
1/2 a teaspoon of dried thyme
1/2 a teaspoon of powdered turmeric
1/2 teaspoon of powdered ginger
1/2 teaspoon of miner salt
Cracked black pepper
1-2 cups of filtered water
Dice the onion, melt coconut oil at a low heat in a sauce pan or pot, add the onion and lightly saute until slightly brown.
Cut kumera and pumpkin in to cubes about 2-3 cms in size and add them to the pan. Dice and add garlic. Add all the rest of the ingredients cover and leave to simmer for 15mins stirring occasionally.
Once kumera and pumpkin are soft put the entire mix in a blender. Blend until smooth. You may like to add extra water if the soup is too thick.
Add the soup back in to the pan and cook through at a medium heat until bubbling.
Serve hot with cracked pepper, you could add cottage cheese to give this meal some protein. Add some fresh bread with butter for dipping. Yum!