Soup's On!
It's time for another installment of Oh God, Vegetables.
Just kidding, I'm not so fickle that I'm over vegetarianism already. It's been, what, two days? I'm still cool with it. :)
This will be dinner tonight.
Sweet Potato and Apple Soup
Yes, really. A good sharp cooking apple goes beautifully with sweet potato. This is pretty much idiot proof, too. An eight year old could make this in less than half an hour.
INGREDIENTS
30g butter
1 leek, white only, sliced
500g sweet potato, peeled and chopped into 2cm chunks
1 large tomato, roughly chopped
1.5 green apples like Granny Smith, peeled, cored and sliced
3 cups water
A touch of salt
Thickened cream, to serve
Baby basil leaves, to garnish
INSTRUCTIONS
Melt butter in a large saucepan, add leeks and cook until softened.
Add sweet potato, tomato, apple, water and salt to saucepan and bring to the boil. Cover with lid, reduce heat and simmer for 20 minutes or until vegetables are very soft.
Puree until smooth - a stick blender is good for this; if you don't have one you can do it the old-fashioned way by pouring it into a sieve and letting the lumpy bits get caught in the mesh, or by picking up a knife and chopping really really finely until your hand falls off - and season to taste with salt and pepper.
Swirl a spoonful of cream over it, and garnish with the baby basil. Eat.
Just kidding, I'm not so fickle that I'm over vegetarianism already. It's been, what, two days? I'm still cool with it. :)
This will be dinner tonight.
Sweet Potato and Apple Soup
Yes, really. A good sharp cooking apple goes beautifully with sweet potato. This is pretty much idiot proof, too. An eight year old could make this in less than half an hour.
INGREDIENTS
30g butter
1 leek, white only, sliced
500g sweet potato, peeled and chopped into 2cm chunks
1 large tomato, roughly chopped
1.5 green apples like Granny Smith, peeled, cored and sliced
3 cups water
A touch of salt
Thickened cream, to serve
Baby basil leaves, to garnish
INSTRUCTIONS
Melt butter in a large saucepan, add leeks and cook until softened.
Add sweet potato, tomato, apple, water and salt to saucepan and bring to the boil. Cover with lid, reduce heat and simmer for 20 minutes or until vegetables are very soft.
Puree until smooth - a stick blender is good for this; if you don't have one you can do it the old-fashioned way by pouring it into a sieve and letting the lumpy bits get caught in the mesh, or by picking up a knife and chopping really really finely until your hand falls off - and season to taste with salt and pepper.
Swirl a spoonful of cream over it, and garnish with the baby basil. Eat.