Ingredients

 

500gms marinara mix (or seafood of your choice)

2 white sweet potatoes or taros peeled and diced into bite sized pieces

1 leek finely diced (or finely diced brown onion)

4 stalks of spring onions finely diced

1 cup roughly chopped silver beet or baby spinach

½ cup finely diced snow peas

½ cup parsley roughly chopped

½ cup finely chopped coriander

1 teaspoon cracked black pepper

1 teaspoon ground cumin

1 teaspoon ground coriander

4 cups water

3 tablespoons olive oil

 

Method

 

1. Boil the white sweet potato or taro until they are lightly softened, but not mushy.

2. In a saucepan place the diced leek (or brown onion), spring onions, spinach, herbs, and spices with the olive oil and sauté for 5-10 minutes until softened and beginning to brown.

3. Add the marinara mix, snow peas, parsley, and coriander to the saucepan and sauté for a further 5 minutes, then add water and the boiled white sweet potato, simmer for 15 minutes on a low heat. The potato will begin to soften further and start to crumble making the soup more of a thicker consistency.

4. Make sure you stir the soup as it simmers to support with the thickening and consistency.

 

SUGGESTIONS AND TIPS;

You can also use normal white potato if you prefer, as well as adding other vegetables such as carrot, peas, beans, bok choy or broccoli as a few suggestions.

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Alternatively, if you prefer not to use potato at all, you could add coconut cream, coconut milk, a dairy free alternative or mix a tablespoon of cornflour in water or dairy free milk if you prefer a creamier soup, and add that to the soup as a thickening agent.

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You do not have to use marinara mix, this is simply a guide, it is also great made just with fish if you prefer.

Tinned tomato is also another option, or simply add more water.

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