Sweet Potato & Kasoundi Soup


Serves 4
30g butter
1 garlic clove, chopped
1 medium onion, chopped
750g sweet potato, cubed
Spicy Kasoundi
4 cups chicken stock
Juice of 1 lemon
Salt and pepper
Sour cream
3-4 slices bread, cubed
2-3tbsp olive oil



  1. In a large saucepan, melt butter and gently cook the garlic and onion for a few minutes until softened. Add sweet potato, Spicy Kasoundi and cook for a further 10 minutes. Add chicken stock and bring to the boil. Reduce heat and simmer, covered for 20 minutes.
  2. In electric blender or food processor, puree mixture in batches and return to pan. Add lemon juice and season to taste. Reheat and serve.
  3. To garnish, drop a spoonful of sour cream and some coriander and mint into each bowl. If desired, cut 3-4 slices of bread into cubes. Heat 2-3tbsp olive oil in a pan, toss in bread and fry until a pale gold. Lift onto crumpled kitchen paper, sprinkle with sea salt and serve a little pile with each bowl of soup.