by Amanda Hamilton, TV nutritionist
East African Sweet Potato, Ginger and Cashew Nut Soup
Serves 1
Ingredients
1/2 Carrot Medium
1/2 Sweet Potato Medium
1/4 cloves Garlic
1 tsp Ginger - Grated
1/4 Onion Medium Raw
1 Tomato Medium
15 g Cashews
1 tsp Cinnamon Ground
1 tsp Cumin Powder
1/4 Vegetable Stock Cube - Low Salt
1 Pita Bread - Wholemeal
250 ml Water
Cooking Method in a Saucepan
Heat a small frying pan until hot and add cashew nuts and toast for 5 minutes move the nuts around with a wooden spoon so they will not burn.
Chop the onion, garlic and ginger and add them to a saucepan with a little oil and fry until lightly brown.
Then add in the dry spices and fry for 1 minute more.
Peel and chop the sweet potato and carrot, roughly chop the tomatoes and add them all to the pan along with the water, stock cube and toasted cashew nuts.
Bring to the boil and let simmer for 20 minutes.
Blend, season and serve with the toasted pita bread on the side
Cooking Method in a Soyabella
Heat a small frying pan until hot and add cashew nuts and toast for 5 minutes move the nuts around with a wooden spoon so they will not burn.
Chop the onion, garlic and ginger and add them to a saucepan with a little oil and fry until lightly brown.
Then add the onion mixture, the cashew nuts and the dry spices to the soyabella machine, Along with the peeled and chopped sweet potato and carrot, roughly chopped the tomatoes, the water and the stock cube.
Place the lid on without the screen and press the paste button. The soup will then cook and blend itself and be ready in around 20 minutes
After it is ready, season and serve with the toasted pita bread on the side