This soup is absolutely packed with an alphabet of vitamins and minerals – vitamins A, B-5, B-6, C, E and minerals calcium, copper, magnesium, manganese, phosphorus, potassium, riboflavin, thiamine and fiber. I tempered the sweetness of the sweet potato with celery salt and cayenne pepper. Start with a pinch of cayenne pepper then taste soup half way through cooking and see if you want more spice. For a garnish I used Bombay Spice Crunchy Chickpeas.
Prep and cooking time – approx 45 minutes
1 tbsp. extra virgin olive oil seasoned with freshly ground black pepper
1 medium onion – chopped
2 large cloves of garlic – grated
1 tsp. celery salt
Pinch or two of cayenne pepper, depending on how much spice you want to add
1 x medium sweet potato – peeled and cut into small cubes
4 oz. watercress – roughly chopped
3 cups vegetable or chicken broth
Heat oil in Dutch oven. When sizzling add onion and let soften and slightly brown then add the garlic. Stir and cook for a couple more minutes.
Sprinkle in the spices, stir again and cook for another couple of minutes before tipping in the sweet potato and watercress.
Pour over the broth, bring to a boil, turn down heat and simmer for 10 to 15 minutes until sweet potato is soft.
Puree in a soup blender.