Coconut Sweet Potato Cream Soup

Heat the oil in a pot and sauté the onion until translucent, then add the garlic at the end and fry for another half to 1 minute (be careful not to burn it).

Then add the spices and sweet potato, pour in the broth or water. Bring to a boil and cook covered until soft: it takes about 15-20 minutes on low heat. Add the coconut milk and blend/puree until smooth with an immersion blender.

Dietitian Szarka Dorottya's tip: 'If you want to make the soup even richer and more abundant in pigments and antioxidants, cook one or two carrots, parsley root, a piece of celery, or any other leftover vegetables along with the sweet potato. It's an excellent idea for using up leftovers. This way, the dish will not only be richer in fiber, but its taste will also become deeper and more characteristic – so it can even stand its ground as a one-pot meal!'