This creamy coconut milk and sweet potato soup looks pretty spectacular swirled with blackberry sauce. Serve as a dinner party starter or just treat yourself.
400g Field Fare sweet potato chips
2tbsp coconut oil
1 chopped onion
2 crushed garlic
1 x can coconut milk
500ml vegetable stock
1tbsp chopped basil
1tsp lemon juice
2tbsp balsamic vinegar
2tbsp chopped parsley
- Preheat the oven to 200°C. Cut the sweet potato chips into chunks. Melt 1 tbsp coconut oil and rub the sweet potato in the oil, then roast in the oven for 40 minutes until cooked through.
- Heat the remaining coconut oil and add the chopped onion, a big pinch of salt and garlic. Sauté for 5 minutes, then add the coconut milk, roasted sweet potato and stock. Simmer for 10 minutes.
- Place the blackberries, basil, lemon juice, honey, a pinch of salt and balsamic in a pot. Bring to the boil then turn down to a simmer. Crush the blackberries with the back of a spoon and cook until the sauce reduces by half and thickens.
- Blend the soup and top with the blackberry sauce and freshly chopped parsley.