The only points for the recipe are the sweet potato i.e. 7pts and it makes 4-6 servings, depending how hungry you are.
2 level teaspoon cumin seeds
2 beef stock cubes made up to 2 pints (1.2 litres) with boiling water (or 4 heaped teaspoons Marigold vegetable bouillon powder made up to 2 pints, plus 1/2 tsp Marmite added for extra “body”)
1 large onion, peeled and finely chopped
1 large clove garlic, crushed
2 x 400g cans chopped tomatoes
1lb 8oz (700g)sweet potatoes, peeled and diced
salt and freshly milled black pepper
Place the onion in a large pan with 1/2 pint of the stock. Bring to the boil then cover the pan, reduce the heat and leave to simmer gently for 10-15 minutes or until the onion is soft. Meanwhile, toast the cumin seeds in a small pan over a gently heat for about 30 seconds or until they begin to smell aromatic. Don’t allow the seeds to burn or they will make the soup taste bitter. Tip the seeds into a pestle and mortar and grind to a powder.
When the onion is soft, remove the lid and increase the heat to evaporate the remaining liquid. When the liquid has gone, add the garlic 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 sweet potato, followed by the remaining stock. Cover the pan and simmer the soup gently for 20 minutes or until the potato is completely tender. Liquidise the soup until smooth, adding a bit more liquid if it is too thick.
I serve this topped with a spoonful of yogurt and some roasted peppers, cut into strips (no extra points, but lots of extra flavour)
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