Prep time:

Cooking time: 30 minutes

Total time:

Serves: 2

2 Large Sweet Potatoes (approx 700g)

2 Shallots (peeled and cut into chunks)

2tbsp Extra Virgin Olive Oil

5cm Fresh Ginger, peeled and cut

Pinch of Salt and Pepper

1ltr Good Chicken or Vegetable Stock

100g Cooked Quinoa

50g Flaked Almonds (toasted)

50g Coriander (de-stalked and roughly chopped)

Be sure to pop into Cocolicious in the New Year. Cocolicious, Stone Street, Cranbrook, Kent, TN17 3HF, 01580 714954

  1. Pre-Heat your oven to 200˚C
  2. Peel the sweet potatoes and cut into chunks. Put into a roasting tin with the shallots, drizzle with olive oil and season with salt and pepper, toss until all well coated.
  3. Roast for about 25-30 minutes until the sweet potato is tender but not too coloured.
  4. Whilst the potatoes are roasting, cook the quinoa as per the packet instructions, and leave to cool.
  5. Once your potatoes are cooked leave to cool slightly before putting them in a blender or food processor, along with the shallots, ginger, seasoning and stock. Blend in small batches until desired consistency.
  6. Heat a frying pan with a little splash of olive oil and gently toast the quinoa with the flaked almonds, until they turn a light brown colour and a crisp up a bit.
  7. When ready to serve, pour the soup into bowls and add the quinoa, almonds and chopped coriander as a garnish and enjoy with some delicious toasted sourdough.

  • pictures: David Merewether

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