recipes

Silky Smooth Sweet Potato Soup with Airfryer Kale Chips & Rosemary Croutons

January 09

This Silky Smooth Sweet Potato Soup is the perfect balance of warmth and comfort. With the heat of ginger and red chili, paired with creamy sweetness from the potatoes and lentils, it’s a flavor-packed bowl. Topped with crispy Airfryer kale chips, fragrant rosemary croutons, and a swirl of extra virgin olive oil, it’s an elevated twist on a classic. Quick, nutritious, and oh-so-satisfying – ideal for a cozy meal any time!

Serves 4
30 mins

Method

1. Put the butter into a large saucepan and add the onion. Gently cook for 10 minutes, until the onion is soft and translucent. Add the garlic, ginger and red chilli and cook for a further few minutes, then add the sweet potatoes, stock and lentils. Season well with sea salt and freshly ground black pepper then simmer for 20 - 25 minutes, until the potatoes and lentils are tender.
2. Massage a drizzle of extra virgin olive oil into the kale and season with salt. Place into the air fryer at 180˚C for 3 minutes until crispy - the kale catches quickly so keep an eye on it!
3. For the croutons, place a drizzle of olive oil into a frying pan and add the rosemary sprigs. Toss in the torn sourdough, season with salt and fry for 3 - 4 minutes until golden and crispy.
4. Blend the soup until smooth then stir in the cream. Bring back to the boil, check the seasoning and serve in bowls topped with the kale crisps, croutons and a drizzle of extra-virgin olive oil.

1.75 tbsp butter

2 onions, finely chopped

3 garlic cloves, crushed

1 thumb-sized piece fresh root ginger, grated

1 red chili, roughly chopped

1.8 lbs sweet potatoes, peeled and chopped

55 fl oz vegetable stock

4.5 oz red lentils

3.5 oz kale, tough stems removed

Extra virgin olive oil, plus extra to serve

4 fl oz cream

2 slices sourdough bread, crusts removed and torn into croutons

2 sprigs rosemary

Sea salt & freshly ground black pepper

25g butter

2 onions, finely chopped

3 garlic cloves, crushed

thumb-size piece fresh root ginger, grated

1 red chilli, roughly chopped

800g sweet potatoes, peeled and chopped

1.6 litres vegetable stock

125g red lentils

100g kale, tough stems removed

100ml cream