Celebrating Our Producers: The Heart of Delilah’s Pantry

At Delilah, we take great pride in sourcing the finest ingredients from passionate and dedicated producers. Every product on our shelves tells a story of craftsmanship and quality. Our Jurgen Langbein vegetable stock is a premium broth base that enhances dishes with depth and authenticity. ElAvion Picante Hot Smoked Paprika brings a bold, smoky warmth, sourced from a family-run Spanish brand that has been perfecting spice blends for generations. Gee & Gee’s Coconut Sriracha is a game-changer, adding a rich, creamy heat to any dish with its perfect balance of spice and sweetness. We also love the incredible Oryx Smoked and Chilli Salt Grinders, which add the perfect finishing touch to any dish, enhancing flavours with a subtle yet complex seasoning. These exceptional ingredients come together beautifully in our warming sweet potato soup—comfort in a bowl with just the right kick.

Warming Sweet Potato Soup with Gee’s Coconut Sriracha

Serves 4-6

Ingredients:

• 3 large onions, diced

• 3 carrots, diced

• 3 sticks celery, diced

• 2 large sweet potatoes (around 800g), peeled and diced

• Water, to cover

• 1 tbsp Jurgen Langbein vegetable stock

• 1 tsp ElAvion Picante Hot Smoked Paprika

• Salt & pepper, to taste

• Oryx Smoked and Chilli Salt, to taste

• 100ml coconut milk (from a tin)

• 1 tbsp olive oil (or vegetable oil)

• 1 tbsp Gee & Gee’s Coconut Sriracha

• Chilli olive oil (Gee’s Chilli & Garlic or one from the deli)

Method:

1. Preheat your oven to 200°C. Place the diced sweet potatoes on a baking tray, drizzle with olive oil, and season generously with salt, pepper, and smoked paprika. Roast for 20-40 minutes, tossing occasionally to ensure even cooking.

2. Meanwhile, in a large pan, heat 1 tbsp of olive or vegetable oil over medium heat. Add the diced onion, carrot, and celery, along with a pinch of salt. Stir constantly, allowing the vegetables to sweat and soften without browning.

3. Once the sweet potatoes are roasted, add them to the pan along with enough water to cover the vegetables. Stir in the Jurgen Langbein vegetable stock. Let the soup simmer for 20 minutes.

4. Remove from heat and pour in the coconut milk. Use a stick blender to blitz the soup until smooth. If the consistency is too thick, adjust with additional coconut milk or water.

5. Stir in Gee’s Coconut Sriracha and season with salt, pepper, and Oryx Smoked and Chilli Salt to taste.

6. Serve hot, garnished with a drizzle of chilli olive oil and a swirl of extra coconut milk for a creamy finish.

This rich, velvety soup is perfect for warming up on chilly days, and thanks to the bold flavours from our handpicked ingredients, every spoonful is a delight. Pair it with Gewurztraminer Jean Biecher & Fils, a beautifully aromatic white wine with floral and spicy notes that complement the soup’s smoky, sweet, and slightly fiery profile. Visit Delilah to explore these incredible ingredients and bring this recipe to life in your own kitchen!