I am really pleased to publish the next recipe from our new seasonal recipe editor Tiffany Francis, who is an author and artist based in the South Downs. Visit her website to discover more about her as well as her recent book ‘Food You Can Forage‘.
To find other recipes click here.
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The New Year has finally arrived, which means we’re only a few weeks away from spring! I’m trying not to wish those weeks away – after all, midwinter is a time to restore our minds and bodies, to make plans and gear up for the next twelve months. For the next few weeks I’ll be taking care of myself and preparing for a busy year. Nature always offers the best nourishment, so this recipe is bursting with vitamins and minerals from seasonal sweet potato, kale and ginger – the perfect combination for cosy winter nights.
Ingredients
A dash of olive oil
2 medium onions
250g carrot
750g sweet potato
A thumb’s worth of fresh ginger
1.5 litres vegetable stock
2 tbsp cider vinegar
1 tbsp fresh thyme
A pinch of sea salt
100g curly kale
A sprinkle of chilli flakes
Method
- Peel and chop the onions and carrots, then place in a large pot with the olive oil and lightly sauté for 3-4 minutes.
- Peel and chop the sweet potato into 1 inch chunks, then add to the pot with the fresh ginger, chopped into small pieces.
- Stir the pot well before adding the vegetable stock, cider vinegar, thyme and sea salt. Simmer gently for 30 minutes.
- With 10 minutes to go, add the curly kale into the pot.
- Blend the mixture until thick and smooth, adding a dash of water, milk or plant milk if it’s too thick.
- To serve, bake a few leaves of curly kale in the oven with olive oil for no more than 10 minutes. Sprinkle the soup with chilli flakes and top with the baked kale.
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