Spekboom & Sweet Potato Soup


Spekboom & Sweet Potato Soup

Spekboom is high in nutritional value, with a subtle 
lemony taste and a notable Vitamin C content. 
The leaves have long been used for medicine
  • 2 large sweet potatoes, diced
  • 1 cup Spekboom leaves (pick them late in the day or evening when the flavour is least acidic, otherwise they are too sour) 1 cup brown lentils
  • 1 clove garlic, crushed
  • 1 Tbsp nutritional yeast flakes
  • 1 tsp tumeric
  • 1 Tbsp olive oil
  • 4 cups water
  • Salt to taste

1. Fry the garlic in a tablespoon of olive oil before adding the diced sweet potatoes and turmeric. Toss to cover the potatoes.

2. Add 4 cups of water, the lentils, Spekboom, yeast flakes and salt to taste – bring to the boil.

3. Allow to simmer on low heat for 1 hour.

4. Either use a potato masher to create a thick and chunky soup, or use a blender to puree.

5. Serve with a sprinkling of micro greens on top.

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