If you’re looking to please even the toughest of critics (in my experience, this is typically children under the age of 12), this sweet potato, broccoli and ham soup is your new go-to. I mean, for real, who can say no to ham?

If you’re going ham just thinking about it, make sure you find a passionate butcher and invest in quality free-range or organic nitrate-free ham. However, if you happen to be cooking for the ham averse, just leave out the ham for a delectable veg-filled soup. I assure you; all taste buds will be singing from the first taste.

This soup is so delicious and easy to throw together. It’s also great to freeze, for use as a quick midweek work meal.

Sweet potato, broccoli and ham soup

SERVES 4

• 1 tablespoon olive oil
• 2 leeks, pale part only, thinly sliced
• 2 garlic cloves, finely chopped
• 4 thin nitrate-free ham slices, chopped
• 500 g (1 lb 2 oz) sweet potato, peeled and chopped
• 1 turnip, chopped
• 1 head broccoli, chopped
• 1 litre (35 fl oz/4 cups) vegetable stock or filtered water
• 2 teaspoons picked thyme leaves, plus extra sprigs to serve
• sea salt and freshly ground black pepper, to taste
• 80 ml (21/2 fl oz/1/3 cup) coconut cream

Method:

Heat the olive oil in a large saucepan over medium heat, then cook the leeks, garlic and ham for 5 minutes, stirring frequently. Add the remaining ingredients except for the coconut cream, then bring to the boil.

Reduce the heat to low and simmer, covered, for 20 minutes, or until the vegetables are cooked.

Transfer half the soup to a blender, allow to cool slightly, then purée until smooth.

Return the puréed soup to the pan to heat through.

Ladle into bowls, swirl in the coconut cream and serve garnished with thyme sprigs and a grind of pepper.

SUPERCHARGED TIP 

Roasted sweet potato slices make a lovely garnish for this soup, as do edible flowers. I hope you enjoy it. Let me know what you think of this or any of the other recipes in the comments section below.