As we head into Winter Cape Town tends to bring out our trendy soup skills. From meaty deliciousness behind the boerewors border to the hearty broths past the lentil curtain and the spicy butternut comfort you find in the south, you’ll always get a soup to suit your palate. I am willing to put myself out there and claim to have the best recipe for a Winter soup. It’s a spicy sweet potato and baby spinach soup (passed down from my mom – where all the best recipes come from), and it’s perfect for the cold weather we’re expecting soon.

You will need:

2 large sweet potatoes (diced)

100 g baby spinach (You can also use adult spinach if you like. Or maybe you prefer spinach that does pilates – kale)

1 onion (diced)

2 cloves of crushed garlic (add as much as you want – there is no such thing as too much garlic)

1 chopped fresh green chili

2 tablespoons of your personal masala blend (I enjoy coriander, turmeric, cumin, mustard seeds, and smoked paprika)

Coconut milk

Salt and black pepper

Canola oil

Water

Method:

Braise the onions in some canola oil until soft and add the sweet potato. Fry till soft, add some water, and reduce the temperature to a simmer. Add your garlic, chili, and masala. Gradually add water as necessary and stir regularly to prevent the sweet potato burning at the bottom. Simmer until the spices have blended nicely and the sweet potatoes are soft. Blend HALF of the contents and put it back in with the unblended soup. Add your baby spinach (or adult spinach or your spinach that does pilates – kale) and coconut milk. Add salt and pepper as necessary. Serve immediately with a warm slice of sourdough bread.

Let me know what you think and send me your recipes to try – philip@smile904.fm | @takeyourphil