Ingredients

Method

For the soup:
• 2 x 500 g Woolworths cubed sweet potato packs
• 4 clove garlic, unpeeled
• 4 T olive oil
• 1 Woolworths prepared ginger, garlic and chilli cube of each
• 1 x 400 ml coconut milk
• sea salt and freshly ground black pepper, to taste
For the beans:
• 2 T butter
• 10 g fresh coriander, chopped
• 1 x 400 ml red speckled beans can, drained (do not rinse)
• sea salt and freshly ground black pepper, to taste
• wraps, toasted, for serving

Method

Ingredients

1. Preheat the oven to 220°C. Cut the sweet potato in half so it cooks quicker, then arrange on a baking tray with the garlic. Toss in 2 T olive oil and roast for 15–20 minutes until just catching and tender.

2. Meanwhile, fry the ginger, garlic and chilli in the remaining olive oil in a large saucepan over a medium heat until pale golden and fragrant. Add the coconut milk, fill the can with water and pour into the saucepan. Simmer for 10 minutes while the sweet potatoes cook.

3. When the sweet potatoes are cooked, add them to the broth and simmer for 5 minutes, adding more water or stock if necessary.

4. To make the beans, squeeze the garlic cloves out of their skins and place in a small pan with the butter and cook until melted. Fold in the coriander and beans.

5. Spoon the beans over the sweet potato soup and serve with the wraps. Brush any remaining garlic butter onto the wraps.

COOK’S NOTE: Don’t rinse the drained beans, cooking them with the brine and the garlic butter creates a creamier, thicker consistency.

Find more soup recipes here.

Photograph: Andrea Van Der Spuy
Food assistant: Ellen Schwerdtfeger