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Sweet Potato, Ginger and Turmeric Soup

This spicy, warming soup has a perfect variety of ingredients to help with overall health and wellbeing. Turmeric and ginger have anti-inflammatory properties and may support the immune system as well as sore, achy joints. Sweet potatoes are rich in beta-carotene, necessary to form vitamin A which is essential for eye health, digestion and the immune system. The chickpeas are a good source of protein. Eating protein with every meal, as well as eating complex carbohydrates such as vegetables helps sustain energy levels throughout the day. The soup can be made in batches and frozen.

Ingredients (serves 4)
4 sweet potatoes, peeled and cubed
2 tbsp. of olive or coconut oil for heating
1 onion, chopped
1 clove garlic (crushed 8 minutes before cooking to benefit from its properties)
2cm piece of ginger, grated
1 tsp. turmeric powder
600ml vegetable stock/water
400g cooked chickpeas, rinsed thoroughly
Salt and pepper to taste

Optional topping:
Drizzle of extra virgin cold pressed olive oil or
1 tsp. of coconut yoghurt
Do aim for organic ingredients

To make:
Prepare the onion, garlic and ginger.  Sauté all 3 in the oil for 2 minutes. 
Add sweet potatoes, turmeric and stock, and bring to the boil. 
Simmer with lid on for 30 minutes. Add salt and black pepper to taste
When the potatoes are soft, pour into a blender and blend until smooth. After blending add the chickpeas whole or you can blend if you prefer a thicker soup. Top, and serve.
Recipe by Nutritionist Natasha Alonzi, graduate of CNM (College of Naturopathic Medicine).

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