Sweet Potato and Spinach Soup

Method

Firstly, pre-heat your oven to 200c/180c fan/Gas Mark 6.

Peel the sweet potatoes and chop into bite-size chunks. Put them in a roasting dish and add the curry powder, salt, pepper and 3 tablespoons of olive oil.

Mix well before roasting for 20 to 30 minutes, until cooked through.

Once the sweet potatoes are cooked, remove from the oven and set aside. Heat the last tablespoon of olive oil in a saucepan over a medium heat.

Finely slice the onion and garlic before frying both for 3 minutes in the hot oil. Add the sweet potatoes and coconut milk, mixing well. Bring to a simmer. Add the spinach to the saucepan and cover with a lid.

Leave for ten minutes and then remove the lid and mix well. The spinach should have wilted into the sauce.

Serve with a pitta on the side and a dollop of natural yoghurt on top.