Silky Smooth Sweet Potato Soup with Airfryer Kale Chips & Rosemary Croutons

INGREDIENTS

• 1 Tbsp Olive Oil
• 2 Onions, finely chopped
• 3 Garlic Cloves, crushed
• Thumb-size piece Fresh Root Ginger, grated
• 1 Red Chilli, roughly chopped
• 800g Sweet Potatoes, peeled and chopped
• 1.6 Litres Vegetable Stock
• 125g Red Lentils
• 100g Kale, tough stems removed
• Extra Virgin Olive Oil, plus extra to serve
• 100ml Cream
• 2 Slices Sourdough Bread, crusts removed and cut into croutons
• 2 Sprigs Rosemary
• Sea Salt & Freshly Ground Black Pepper

METHOD

1. Heat 1 tbsp olive oil in a large saucepan and gently cook the onion for 10 minutes until soft and translucent. Add the garlic, ginger and red chilli, cooking for a few minutes more.
2. Add the sweet potatoes, vegetable stock and red lentils. Season well and simmer for 20–25 minutes, until the potatoes and lentils are tender.
3. Meanwhile, make the croutons. Slice the sourdough into cubes, place in a bowl and drizzle with extra virgin olive oil. Add rosemary leaves, season with salt and pepper, and toss to coat. Air fry at 180°C for 6–8 minutes until golden and crispy.
4. For the kale chips, place the kale in a bowl, drizzle with olive oil and season with salt and pepper. Air fry at 180°C for 3 minutes until crispy (keep a close eye as they catch quickly).
5. Blend the soup until smooth, return to the heat and bring back to the boil. Taste and adjust seasoning.
6. Serve hot in bowls topped with a drizzle of cream, crispy kale chips, rosemary croutons and a final drizzle of extra virgin olive oil. Enjoy!