Cream of Sweet Potato Soup
Every bit as versatile as wheat flour – but far less likely to aggravate sensitive stomachs – oat flour is a life-saving substitute for anyone trying to switch to gluten-free. Here it's used as a thickener, adding creamy texture to this comforting potato soup. And, unlike its wheaty counterpart, this light and lovely substitute is guaranteed not to weigh you down.
Serves 4
500g/1 pound sweet potatoes
500ml/2 cups oat milk
1.5L/61⁄3 cups water
2 tbsp oat flour
1 clove garlic
1 tbsp olive oil
1 tsp turmeric powder
Black pepper
to grind
Preheat oven to 180°C/350°F (Gas mark 4). Peel the sweet potatoes and cut them into slices. Lay them in a tray and cover with oat milk and water. Bake in the oven for 30 minutes, or until the potatoes are soft.
Blend in a food processor. Pour the soup into a pan with the water and, over a gentle heat, stir in the oat flour. This will give your soup a deliciously thick and velvety texture. Leave to simmer for
5 to 10 minutes.
Meanwhile, in a bowl, combine crushed garlic clove with the olive oil and turmeric powder – beat well until properly mixed. Finish with a few good grinds of pepper. Drizzle this blend over your soup before serving.
Cooking with Turmeric by Garance Leureux, published by Modern Books £8.99 hardback, out now
