SWEET POTATO AND COCONUT SOUP

About a kilo of boiled sweet potatoes
One can of coconut cream
Three or four Cardamom Pods
About 250 ml of an asian chicken stock (I sometimes cheat and just use a commercial chicken stock powder and cook it up with fresh-cut ginger, a bit of cumin powder, crushed garlic of course, possibly a little nutmeg, maybe a bit of chinese five spice as well- it all depends on what is in the pantry cupboard) I then strain the stock to remove lumps of garlic and ginger and perhaps a clove or two - oh, didn't I mention them??

Cook the sweet potato in the chicken stock until tender

Blend and add the coconut cream together with the cardamom pods and cook for around 20 minutes.

Serve garnished with a dollop of sour cream and slivered spring onions or chives - maybe a leaf or two of fresh coriander. And a warmed bread roll.

It is very forgiving - you can even fill it out with some pumpkin mixed with the sweet potato, and the spices are variable. The only part I insist on is the cardamom.

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