Nigeria is blessed with so many different types of vegetables; any of which can be used to make tasty soups. The sweet potatoes used here may be substituted with pumpkins or potatoes (known locally as “Irish potatoes”).
- 2 large sweet potatoes, about 980g
- 2 onions, about 250g (peeled and roughly chopped)
- 2 cloves of garlic, about 8g (peeled and roughly chopped)
- 1 Scotch Bonnet chilli, about 8g (roughly chopped, optional)
- 2 large carrots, about 300g (peeled and roughly chopped)
- 3 large tomatoes, about 600g (peeled and roughly chopped)
- 3 tablespoons olive or vegetable oil
- 2 fresh bay leaves
- 1.5L vegetable or chicken stock
- Salt and freshly ground black pepper
- Peel and wash the sweet potatoes. Cut into medium-sized cubes and set aside. They will cook quicker than the carrots, so it is best to add them towards the end.
- Heat the oil in a large saucepan and fry the onions until lightly browned. Add the garlic and bay leaves and fry for a few seconds until the aroma is evident and then add the tomatoes and Scotch Bonnet chilli (if using). Cook on a low heat for about 10 minutes until the mixture is reduced.
- Turn the heat up to medium, and add the carrots and half of the stock or water. Cover the pan and simmer for about 10 minutes until the carrots are par-boiled.
- Add the sweet potato and the rest of the stock. Cover the saucepan and continue to simmer for another 15 - 20 minutes (or until all the vegetables are soft).
- Remove a few of the sweet potato cubes for garnishing. Cut into bite-sized cubes and set aside.
- Adjust the seasoning and using a stick blender, liquidise the soup - you may make it as smooth or as chunky as you wish.
- Garnish with the reserved cubes of sweet potato, chopped parsley, bacon and/or nuts (if using) and serve warm with some crusty bread.
Reserved sweet potato cubes
Chopped flat leaf parsley
Fried and crispy bacon bits (optional)
Some toasted nuts, e.g. pistachio or peanuts (optional)