Sweet Potato Soup – a quick, healthy lunch

I make a lot of soups for lunch.  The kids like them, they are cheap and easy to make, and they are easy for me to take to work for my lunch.

Typically for lunch at work I pack them in a wide-mouthed mason jar.  That way, I can reheat them in the microwave (or even simply eat them cold) and I eat them straight out of the jar.  The kids help themselves to the soup from the fridge when they are hungry and reheat it in a mug in the microwave.

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Today I made a sweet potato soup.

Sweet Potato Soup

serves6

1 onion – chopped

2 cloves of garlic – crushed (if I will be taking soup to work, I try to keep garlic to a minimum…  nothing worse than garlic breath!)

2 sticks of celery – finely chopped

1 tbsp fat of choice (I used bacon fat)

2 rashers of bacon

1 small sweet potato – cut in small dice

1.5 jars bone broth (this was a chicken broth made from chicken carcasses in the slow cooker)

sea salt to taste

1/2 can coconut milk

1 small bunch of cilantro

Chop all your veg and crush the garlic.

Heat the fat in a large, heavy based pan and add the onion, celery and garlic.

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Cook slowly over a medium heat until the onion is tender and starting to turn translucent.

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Add in the bacon and sweet potatoes and allow to cook for a few minutes.

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Pour in the stock, season with salt, pepper and nutmeg and allow to cook for 20 minutes or so until all the veg is tender.

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Check the seasoning, and add more if necessary, then add the coconut milk and cilantro (no need to chop it).

Puree with a stick blender until it is smooth and silky.

Either serve at once to your hungry hoarde or transfer to storage containers and put in the fridge.

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Here is mine, packed in a small, wide-mouthed mason jar ready for me to take to work for my lunch.