Serves 8-10
- 2 tbsp olive oil
- 2 red onions, finely chopped
- 2 green chillis, finely chopped
- 8 garlic cloves, finely chopped
- 10cm piece of fresh ginger, grated or finely chopped
- 4 medium sweet potatoes, skins left on and diced
- 500g shitake mushrooms, sliced
- 4 handfuls of goji berries
- vegetable stock, to cover
- salt and pepper
Put the onion, chilli, garlic and ginger in a large saucepan along with the olive oil.
Cook over a medium-high heat for about 5 minutes until the onion softens.
Add the sweet potatoes and mushrooms to the pan together with the goji berries.
Stir well, then add enough vegetable stock to cover all the ingredients. Simmer well for 10-15 minutes, until the potato is soft.
Season thoroughly with Himalayan salt and pepper and blitz the soup with a blender until smooth.
Serve hot. ENJOY!
