Curried Swede & Sweet Potato Soup

Swede is still in season here in the UK and it’s such an underrated vegetable. It works wonderfully when paired with the sweetness of the sweet potato and the warmth of curry spices. If you’re looking for a simple way to make your soups more nutrient-dense, this recipe is a great place to start. Blended with homemade bone broth and our beef organ powder, this soup is as nourishing as it is delicious. Serve it with some crunchy sourdough for the perfect fuss free comfort meal.

Serves 3-4 

Ingredients

• 1 white onion - finely chopped 
• 1 medium size swede - peeled and chopped into chunks 
• 1 medium size sweet potato 
• 3 garlic cloves - chopped 
• 2 tbsp mild curry powder 
• 1 tsp paprika 
• 1 can (400g) full fat coconut milk 
• 350ml bone broth 
• 1 scoop Organised 
• Salt and pepper to taste 
• A drizzle of extra virgin olive or a knob of butter for cooking 

Serve with: 

• A small handful of coriander 
• The juice of 1/2 lime 
• A drizzle of organic Greek yogurt 

• Heat up a drizzle of olive oil in a large pan on a medium heat. Once hot add in the onion and cook for 5-8 minutes until caramelised. Add in the swede, sweet potatoes and garlic, stir everything together and cook for 1-2 minutes until the garlic is fragrant. 
• Pour in the coconut milk and bone broth, mix to combine and cover with a lid. Cook on a low heat for 25-30 minutes until all the vegetables are really tender. 
• In the meantime chop the coriander really finely. Add it to a bowl and mix it with the lime juice until you have a chunky green dressing.
• Transfer everything to blender and blend until smooth and creamy. Season with salt and pepper and stir through Organised. 
• Divide the soup into bowls and serve with a drizzle of greek yogurt and a dollop of the coriander sauce.