This tastes divine! I've made so many different versions of this soup over the years at home, for friends or whist catering on retreat. It is perhaps the one meal I eat more than anything else. Anyone who's been on an Openhand retreat that I've catered for will recognise this one! It's the 'Soul Food Special'! This soup originally appeared in my first book Trinity's Conscious Kitchen, although I've never made the same twice. It does however, always contain my signature ingredients coconut, tomato and sweet potato.
It's fast, it's easy and it's soul-stirringly de-e-e-lectable.
The perfect alchemy to nourish the soul
The key is to use organic, compassionate, plant-based ingredients and to infuse with the biggest heart full of love - the perfect alchemy to nourish the soul and raise our vibration. You'll create a thick and satisfying meal-in-itself with each ingredient enhancing and bringing out the best in the others. With a gorgeous medley of flavours, texture, protein, vitamins, minerals and healthy fats it is out-of-this-world awesome! You are gonna love it.
Creamed coconut - life just isn't the same without it
One of my favourite 'can't live without' ingredients in this is coconut. Coconut is nectar for the soul, and for me, makes being incarnated here as a human being all worth while! Of course, ideally we'd always eat them right off the tree but in this recipe I am using it in the form of creamed coconut (which is JUST coconut, nothing else, ground right down, retaining its awesome coconut aroma, flavour, creaminess and taste). I can't recommended the stuff highly enough for it's velvety, fragrant, melty, delectability. If you want to find out what creamed coconut is (and where to get it), check out my page here: What is Creamed Coconut Note: If you don't have creamed coconut available to you right now, then you can easily substitute in this recipe for coconut cream.
Anyway let's dive right in! I made a quick video demo so you can see exactly how I make this soup, please do check this out first...
Sweet Potato Soup for the Soup Recipe
- 1 large sweet potato
- 1 small cauliflower
- 4 brown mushrooms
- 75g ( 1/2 cup) red lentils
- 75g ( 1/3 block) creamed coconut
- 500ml (2 cups) water (plus more if desired)
- 500ml (2 cups) passata
- 1 heaped teaspoon fresh ginger
- 1 heaped teaspoon ground coriander
- 1 teaspoon sea salt
- Pinch black pepper
- Chop sweet potato into small cubes.
- Chop cauliflower and mushrooms into pieces.
- Chop coconut block into small pieces.
- Peel and finely grate ginger.
- Add all ingredients to a pan. Bring to the boil and allow to cook for about 20 minutes (until the lentils are cooked and you can easily piece the sweet potato with a fork). Stir every now and again and add more water if desired.
I do hope that you enjoy this as much as we do here!
Soul to Soul
22 years ago Trinity had a profound spiritual awakening that interconnected her with the deeper consciousness of life. What followed was a journey of compassion for all sentient beings, and a passion to share conscious eating for the benefit of all. Trinity is the Openhand retreat chef and recently published two recipe books: Trinity's Conscious Kitchen & Angelicious.
Find Trinity here on www.Openhandweb.org, and here:
Trinity's Conscious Kitchen Website