What I’m eating for lunch this week – Sweet potato and spinich warmer

On my way back from an impulsive trip to the pub last Saturday afternoon, I was too late to make it to the shops to buy the remainder of the ingredients for my planned cookathon on Sunday morning (typical and annoying) which was not part of my super-efficient day plan, but hey ho, the temptation of a vodka soda or 3 was just too much!

Anyway, it was rather nippy as I was heading home, so I was definitely getting quite a stride on having deftly avoided a night out to Infernos, after Friday night I couldn’t take another really late night – not so much the hard core party animal anymore! So I walked past a corner shop – you know one of those which is an Aladdin’s cave of weird and wonderful bits and pieces and seems to be open all hours and got distract by a huge display of fresh veggie’s in bowls, each costing a pound, market-stall style, avocados and sweet potatoes included. It was nearly a kilo of sweet potatoes for a quid – now that seemed like a good deal to me – is it, looking back I’m not sure, but anyway, that’s what made my mind up about what I was going to eat for my lunch this week.

This’ll make 4 portions for your lunch and you’ll need…

500g sweet potato

1.5 x tbsp coconut oil

1 x white onion

2 x cloves of garlic

1 litre veggie stock

2 x large handfuls of spinach

1 x 3cm piece of fresh ginger

½ a lime

1 tsp curry powder

1 tsp cumin

2 tsp chilli powder

2 tsp turmeric

Sea salt and black pepper

  1. Whack your oven up to 180 degrees Celsius, and get out a roasting tray, popping 1 tbsp of your coconut oil in before sliding into the oven to warm up
  2. Slice up the sweet pots into rough chunks – no need to be too picky, it’s all getting blended later. I never bother peeling them, but do give them a good scrub!
  3. Then peel you garlic, leaving whole and put it, and all the sweet potato into the tray with the coconut oil. Give it a good shake and season with salt and pepper, then back into the oven for 45 minutes.
  4. Good things come to those who wait, so while the sweet potato is cooking slice your onion finely, then you can potter around doing your thing, – personally I made some date and almond protein balls and read the Sunday Times… but I digress
  5. Once the sweet potato is soft and smelling all roasty take out a large saucepan, turn onto a medium heat on the hob, then heat the rest of the coconut oil before using to soften the onions for a couple of minutes
  6. When the onion is translucent, tip in the sweet potato and garlic, then pour half the stock in on top
  7. Then add all your spices, giving it a bit of a mash, and leave to simmer for 5 minutes
  8. Whilst it’s simmering finely grate the ginger and add to the mix, along with 300 ml more stock
  9. Leave to simmer for a further 5 minutes and add in the spinach
  10. Once the spinach is cooked, get blending. You’ll probably need the rest of the stock here to ensure that it’s really nice and smooth.
  11. Finally give it a taste, squeeze in the lime juice and season well

IMG_1375 Sweet potato soup

Et voila, warming nourishing lunch for the week, now aren’t you feeling virtuous!



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