Gentle Ginger and Sweet Potato Soup

Serves 2

Ingredients:

• 2 medium sweet potatoes (about 300g / 10.5oz total), peeled and cubed into roughly 2cm (¾ inch) pieces
• 1 tablespoon (15g / 0.5oz) fresh ginger, peeled and finely grated
• 1 tablespoon (15ml / 0.5 fl oz) garlic-infused olive oil (the infusion gives you the garlic flavour without the digestive irritation)
• 750ml (3 cups / 25 fl oz) vegetable stock
• 1 tablespoon (15ml / 0.5 fl oz) extra virgin olive oil, for finishing
• Juice of half a lemon
• A generous pinch of ground turmeric
• Salt and pepper to taste
• Fresh chives (green parts only), finely sliced, for garnish

Method:

1. Heat the garlic-infused olive oil in a medium pot over medium heat. Give it a minute or so to warm through but don't let it smoke.
   
2. Add the grated ginger and turmeric and stir gently for about 30 seconds until it becomes fragrant. You want to wake up the flavour without browning the ginger.
   
3. Add the sweet potato cubes and give everything a good stir so the pieces are coated in the ginger and turmeric.
   
4. Pour in the vegetable stock. Bring to a boil, then turn the heat down to a gentle simmer. Cover with a lid and let it cook for about 15 minutes, or until the sweet potato is completely soft and breaks apart easily when pressed with the back of a spoon.
   
5. Remove from the heat and blend until smooth. A stick blender works well straight in the pot. If you're using a regular blender, let it cool slightly first and blend in batches, leaving the lid slightly ajar to let steam escape.
   
6. Return to low heat if needed and stir in the lemon juice. Season with salt and pepper to taste. If the soup is thicker than you'd like, add a splash more stock or water until you reach your preferred consistency.
   
7. Ladle into bowls, drizzle with extra virgin olive oil, and finish with a scatter of fresh chives.
   

Notes: Garlic-infused oil gives you the garlic flavour without the digestive irritation that raw or cooked garlic can cause. You can find it at most supermarkets or make your own by gently warming peeled garlic cloves in olive oil and then straining them out.

Nutritional Breakdown Per Serving (serves 2):

*Note: Nutritional values are approximate and may vary based on sweet potato size, specific vegetable stock brand, and amount of olive oil used. Sodium content will vary depending on the vegetable stock brand and added salt.

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