x large onion
1 x medium to large butternut
1 x sweet potato (fairly large)
A little bit of butter
Salt, pepper and ground coriander for
A frying pan
A pot with lid
An electric mixer
Heat up water in a pot. Don’t make it
too full. Once you start adding the
veggies, the water level will rise.
You can also boil some water in your
kettle and add from there (apparently
it uses less electricity).
Peel and chop up the sweet potato and
Toss it all into the water as you go.
Add boiling water from the kettle if
you need to. The veggies should be
covered. Too much water will make the
soup too watery. You don’t want to
pour any of this nutrient-filled
liquid down the drain!
Once the water is boiling, take the
lid off the pot slightly, so that it
doesn’t boil over. Turn down the heat
a little, just so it can bubble and
blurp away on its own.
Melt a little butter in a frying pan.
While you wait for it to heat up,
quickly chop up the onion into small
Once the butter is sizzling in the
frying pan, toss in the onion and
brown it gently – careful not to
blacken it or it will taste harsh. But
it needs a brown colour for best
When the onion is nice and brown, add
it to the veggies, which should be
starting to soften up, and stir
Add a good dash of salt but not too
much pepper. I find the slight
spiciness of the ground coriander sets
off nicely against the sweetness of
the butternut and sweet potato. I
prefer to add the seasoning towards
the end. (I always fear that it gets
lost if you add it too early.)
When the veggies are soft, remove from
heat and use the electric mixer to
create a thick, smooth soup. We have
one of those handheld jobbies with two
speed-settings and two different
attachments – one for whisking eggs,
and one for chopping up fruit and
Toast and butter a couple of slices of
bread, ladle the soup into bowls, and
Bob’s your Uncle. (So to speak.) A
good, tummy-filling, nourishing,
Butternut and Sweet Potato Soup.