Sweet potato and papaya soup with ginger and kombucha
Recipe collaboration with Nourishing Nosh
Ingredients
40ml Olive oil
1 Spanish Onion, diced
1 Leek, sliced
4 large cloves garlic, chopped
1 large knob ginger (2 tablespoons finely chopped)
550g Red Sweet potato - skin on, 2cm dice
600g Red Papaya flesh, 3cm dice
2 teaspoons sea salt flakes
375ml Kombucha* (preferably home-made)
500ml Water to thin (optional)
Method
In a 4 litre saucepan, saute onion and leeks in olive oil over medium-high heat for around 10- 12 minutes or until both are soft and fragrant. Do not brown and reduce heat if starting to brown.
Reduce heat to medium and stir in garlic and ginger for around 2 minutes.
Add the sweet potato and stir for 2 minutes.
Add the red papaya, stir and fit with a lid. Cook for 2 minutes and stir.
Repeat, cooking with the lid on for around 15 minutes. The papaya will start to cook down creating a little liquid but not a lot so be sure to check and stir every 3 minutes or so.
Once the sweet potato is cooked add in the salt and transfer to a food processor or blender.
Process until smooth. Pour in the kombucha and process again until smooth and creamy. For a thinner
consistency, you may use stock, water or milk of choice. Please adjust to taste.
Optional: Garnish with finely sliced green spring onion ends, crispy fried shallots or pepitas.
