Indian spiced oat and sweet potato soup

Serves 6
Preparation time: 10 minutes
Cooking time: 1 hour

Ingredients

1 onion roughly chopped

4 cloves of garlic crushed

4 celery stalks roughly chopped

2 large carrots, peeled and roughly chopped

1kg sweet potato, peeled and roughly chopped

1 tablespoon curry powder

1 cup of rolled oats

1 tin of tomatoes

2 table spoons olive oil

1 litre chicken (or vegetable) stock

1/2 cup coconut milk

Mint

natural yoghurt

Method

1. Sweat the onions, garlic, celery, carrot, curry powder in the oil over a medium heat for about 5 minutes or until soft
2. Add the sweet potato, rolled oats, stock and tinned tomatoes to the pot, cover and simmer for about 1 hour. Stir regularly so the oats do not stick to the bottom
3. Meanwhile finely chop the mint and mix it through the yoghurt. Add a touch of curry powder if you want.
4. When the potato is soft pure the soup. Return to the stove and add the coconut milk. Fix the consistency of needed with more stock
5. Serve the soup in large bowls, top with a minted yoghurt swirl and serve with a side of crusty sour dough bread.