Soups that Satisfy

These soups are built for comfort, but finished with bold, global flavor. Inspired by Ethiopian, Moroccan and Italian cooking, each recipe delivers a hearty, satisfying bowl that’s perfect for cooler days and lingering dinners. Grab the bread — you’ll want every last drop.

Hearty Sweet Potato Soup | Serves 2 to 4

1 red onion, roughly chopped

1 teaspoon olive oil, plus extra for drizzling

1 teaspoon ground cumin

1 teaspoon berbere spice mix

3 medium sweet potatoes, peeled and chopped into small cubes

5 cups vegetable stock

3 tablespoons sun-dried tomato purée

Pinch of chili flakes (optional)

Sea salt and black pepper

Toppings:

Handful of canned (drained) chickpeas, butter beans or red kidney beans

Toasted seeds or dukkah (available at specialty spice shops)

2 to 3 tablespoons coconut cream

Add the onion to a large pan with the olive oil and sauté for 10 minutes on a low heat. Add the spices and garlic and fry for a further few minutes.

Next, add the sweet potato cubes, vegetable stock, sun-dried tomato purée and chili flakes (if using), cover and simmer for 20 minutes on a low heat until the sweet potato is tender. Season well.

Turn off the heat and blitz until smooth using an immersion blender. Ladle into serving bowls and top with the chickpeas, seeds, coconut cream, and a drizzle of olive oil.

Courtesy of “Rainbow Bowls” (Sourcebooks) by Niki Webster