This article was written for Annabel & Grace, which is now part of Rest Less.
This recipe for Sweet Potato, Sumac & Pomegranate soup caught my eye the other day when I saw it on the menu in my local village cafe. It was slightly spicy, not too sweet and definitely ticked a box or two. When I asked the chef, he said it was a recipe from a book called Skinny Soups. It can be made and chilled for up to 2 days ahead or frozen, without the garnish.
If you like the spice Sumac, you might also be interested in my Roast Sumac Chicken recipe.
4
servings5
minutes25
minutes213
kcalIngredients
1 medium onion, roughly chopped
2 garlic cloves, roughly chopped
1 red chilli, deseeded and roughly chopped
1 tsp sumac
½ tbsp coconut oil
400g sweet potatoes (about 2), peeled and roughly chopped into 2cm cubes
3-4 vine tomatoes, about 300g, roughly chopped
850ml vegetable stock
1½ tbsp pomegranate molasses
Directions
- Sauté the onion, garlic, chilli and sumac in the coconut oil and 1 tablespoon of water until soft and translucent – about 5 minutes.
- Add the sweet potatoes, tomatoes and stock, bring to the boil and then simmer with the lid on for about 20 minutes, until the potatoes are tender. Leave to cool a little before adding the pomegranate molasses. Blend until the soup is silky smooth, and season to taste.
- Garnish with fresh coriander sprigs, some chopped peanuts, pomegranate seeds, a sprinkling of sumac and a wedge of lime (or any combo of those that you fancy).
Kathryn Bruton’s book, Skinny Soups, is available at Amazon: