600g orange sweet potato, peeled and cut
into 3cm cubes
6 cups chicken or vegetable stock (salt
½ teaspoon finely grated ginger
1 long red chilli, seeded and finely chopped
50g raw pine nuts
100g reduced fat feta, roughly crumbled
1 tablespoon baby basil leaves, to serve
6 slices dark rye bread, to serve
1. Place the sweet potato, onion, ginger, chilli and stock
in a large saucepan over medium heat. Bring to the
boil, reduce the heat and simmer for 20 minutes or
until sweet potato is soft. Remove from heat and cool.
2. While the soup is cooling, heat a small saucepan over
low heat. Add the pinenuts and cook until golden.
Remove from the heat and set aside.
3. Once cooled slightly, process the soup in batches in a
food processor or blender and return to the pan. Heat
again, then divide between bowls and top with feta
cheese, basil leaves and pine nuts. Serve with dark