Sweet potato and courgette soup with ginger and basil

INGREDIENTS (3-4 portions):

Sweet potato soup ingredients:

• 1/2 chopped onion
• 1l water (more if needed)
• 2 sweet potatoes, peeled and chopped
• 1 chopped courgette
• Juice of 1/2 lemon
• 1 heaped tsp finely chopped ginger
• 1 heaped tsp minced garlic
• 1 1/2 stock cubes

Other ingredients:

• Soy sauce to taste
• Basil leaves
• 1 firm tofu block

METHOD:

Finely chop 1 onion and sauté in a bit of oil.

Then add 1l of boiling water to it together with 2 peeled sweet potatoes, 1 chopped courgette, the juice of 1 lemon, 1 heaped tsp of finely chopped ginger, 1 heaped tsp of minced garlic and 1 1/2 stock cubes.

Let cook for 15 minutes.

Then transfer the soup into a heat resistant blender and blend. Add some soy sauce to taste as well. I like sweet potatoes but I always find they need lots more seasoning to make them taste even better. Blend again to mix with the soy sauce.

Serve in a soup bowl and add chopped basil leaves in. Cut 1 firm tofu block into small cubes (no need to cook it, the heat of the soup will warm it up) and add to the soup as well.

Enjoy!

And if you like nourishing soups, also try my warming hummus soup. The recipe is here.