SOUP SEASON
CURRIED SWEET POTATO SOUP
The sweet side of sweet potatoes often overpowers other flavours in a dish. To push this velvety potato and carrot soup squarely into savoury territory, you add caramelised onions, lots of garlic, a hit of curry powder and citrusy ground coriander. Finish the soup with toasted pumpkin seeds, a drizzle of pumpkin seed oil or olive oil, and fresh coriander.
Recipe on page 84
POZOLE WITH PINTO BEANS AND QUESO FRESCO
Pozole is a Mexican soup traditionally made with pork and hominy (corn that’s dried and soaked in an alkaline solution to remove the hull and puff the kernels). This version features chicken, pinto beans for fibre and a roasting step that develops big flavour from the start – you rub a chilli powderolive oil mixture on tomatillos and chillies, roast them to a char, then blend to form a rich base.
Recipe on page 84
FLAVOUR TIP
Quick-pickled red onions add brightness and crunch. At 15 minutes, these are quick-quick.
STORE YOUR LEFTOVER SOUP IN
