Tomato & Sweet Potato Soup with Cumin

Tomato and Sweet Potato Soup with Cumin 

2 teaspoons ground cumin 

2 beef stock cubes made up to 2 pints (1.2 litres) with boiling water 
1 large onion, peeled and finely chopped
1 tbsp oil
1 large clove garlic, crushed
2 x 400g cans chopped tomatoes
4 medium sweet potatoes peeled and diced
salt and freshly milled black pepper




Soften the onion in the oil until golden. Add the garlic to the onion and continue to cook, stirring for 1-2 minutes, taking care that the onion doesn't catch and burn on the bottom of the pan. Next add the chopped tomatoes, the ground cumin, and the sweet potatoes, followed by the stock. Cover the pan and simmer the soup gently for 30 minutes or until the sweet potatoes are completely tender.
Blend in batches in a liquidiser and check the seasoning. Serve topped with a spoonful of yoghurt.