Big crush on this sweet potato feta soup that warms the taste buds and almost makes you forget the pouring rain of the last few days. I often cook mashed sweet potato or gratin but less so in soup, and wrongly so! On the other hand, just like zucchini, it can be slipped into sweet recipes, because it is naturally sweet. I tested the brioches, the cupcakes and even a chocolate cake whose photos are very ugly (a bit of indulgence, it was the first year of the blog 😅) but which was delicious.
I found this recipe in Sabrina Ghayour’s book “Bazaar”. Like those of Yotam Ottolenghi, it’s the type of book that I have a blast leafing through: almost all the recipes are tempting. They are also often very simple and ultra tasty. This is the case with this soup that we enjoyed and what totally twists the sweet potato is the lime that wakes it up. The feta brings sweetness and a contrast of texture, a hot cold which is also very interesting.
I hope I have made you want to try this pretty seasonal soup.
Sweet potato feta soup:
Sweet potato feta soup
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Ingredients
- 2 large chopped onions
- 2 kg sweet potatoes peeled and cut into large chunks
- 2 large peeled garlic cloves
- 1 teaspoon oregano
- 1 teaspoon chilli flakes
- 1 teaspoon turmeric
- 1 liter of boiling water
- 2 organic limes
- olive oil
- Maldon salt flakes
- black pepper from the mill
- 200 g feta cheese
Instructions
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Place a large saucepan over medium heat.
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Drizzle olive oil to cover the bottom.
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Add the chopped onions and sauté for a few minutes.
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Add the sweet potato chunks and garlic cloves to the pan, then cook, 5 to 6 minutes, until the sweet potato begins to soften.
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Add the onion and spices then pour the boiling water.
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Mix well, cover then reduce the heat to medium and simmer gently for 30 minutes, until the sweet potato is cooked.
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Mix the soup (add a little water if it is too thick).
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Return the soup to the saucepan then stir in the zest of the 2 limes and the juice of one of them.
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Season to taste then cook for another 15 minutes over medium heat.
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Sprinkle the soup plates with crumbled feta, drizzle with olive oil and serve immediately.
