Sweet potato soup simmering for the afternoon

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This is so simple and cheap to make – and is absolutely delish with some freshly made bread (I will add my daughter’s fab bread recipe as soon as I can persuade her to share it with me) or a toasted bagel if you haven’t got the time (or the daughter) to make the bread. And basically once everything is roughly peeled, chopped and bunged in a saucepan, it’s just a case of leaving the saucepan on the hob to simmer for an hour, and then whizzing it into a smooth, tasty, winter warmer of a soup.

This amount of ingredients serves 3-4 bowls of spicy sweet potato soup depending on how generous your servings are.

This is so simple and cheap to make – and is absolutely delish with some freshly made bread (I will add my daughter’s fab bread recipe as soon as I can persuade her to share it with me) or a toasted bagel if you haven’t got the time (or the daughter) to make the bread. And basically once everything is roughly peeled, chopped and bunged in a saucepan, it’s just a case of leaving the saucepan on the hob to simmer for an hour, and then whizzing it into a smooth, tasty, winter warmer of a soup.

This amount of ingredients serves 3-4 bowls of spicy sweet potato soup depending on how generous your servings are.

Ingredients:

FullSizeRender-14½ onion

1 glove garlic

2 carrots

3 sweet potatoes

1 pint of vegetable stock

Moroccan spices (cumin, turmeric, etc or Ras El Hanout)

Olive oil

Salt and pepper

Method:

1. Chop the onion and the garlic and then heat in the saucepan with a slug of olive oil for around 5 minutes.

2. Peel and chop the carrots and sweet potatoes, and then add these to the pan. Add a pinch or two (or three depending on how flavoursome you want it) of the Moroccan spices (i’m lucky enough to have a great selection that I bought back from a trip to Morocco – but a couple of pinches of Ras El Hanout will do the job just fine) and stir around in the heat for around 5 minutes.

3. Pour over the pint of vegetable stock and bring to the boil. Then cover the saucepan and leave it simmering on the hob for around an hour.

4. Remove from the heat, and then using a hand blender, whizz all the ingredients together until there are no lumps left. Season with salt and pepper – and add a little bit of boiling water if you think your soups is too thick.

Hey presto – your soup is ready to eat!

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