This soup uses our Tagine Paste which gives a depth of flavour with citrus, smokey notes.

Ingredients

1 tbsp Cornicabra Extra Virgin Olive Oil

1 Red onion, chopped

400g Sweet potatoes, peeled and finely diced or coarsely grated

1 1/2 tbsp Belazu Tagine Paste

650ml Chicken or vegetable stock, boiled

Salt and freshly ground black pepper

4 tbsp Natural yoghurt

Ingredients

1 tbsp Cornicabra Extra Virgin Olive Oil

1 Red onion, chopped

400g Sweet potatoes, peeled and finely diced or coarsely grated

1 1/2 tbsp Belazu Tagine Paste

650ml Chicken or vegetable stock, boiled

Salt and freshly ground black pepper

4 tbsp Natural yoghurt

1

Heat the oil in a saucepan over a medium-heat. Add the onion and sweet potato and fry for 2 minutes.

2

Add 1 tbsp of the Tagine Paste and pour the stock into the pan. Bring to the boil and simmer for approximately 10 minutes or until the sweet potato is tender.

3

Blitz the mix with a hand blender to a smooth consistency and add more stock if you’d prefer a thinner soup. Season according to taste.

4

Ladle into a warm serving bowl and swirl in the yogurt and remaining paste.

5

Serve.

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