Sweet Potato Soup
Serves 2-5 people (I think easily 4)
Preparation Time: 15 Mins
Cooking Time: About an hour
Ingredients:
2 Onions
2 Small Carrots (or 1 big one)
1 Parsnip
1 Potato
1 Stick Celery
2 tsp Vegetable Stock powder (I added this myself)
2 Tbs Vegetable Oil
1-2 Sweet Potatoes, peeled & cut into small cubes
1 tsp Curry Powder
1 Tbs coriander stems, finely chopped (i used 1 Tbs of the coriander "fresh" tube stuff you buy at the supermarket, just as good)
170 mL Coconut Cream
Method:
To make the vegetable stock, add 2L of water to a large pot (I only used 1.5L).
Peel and chop 1 Onion, the Carrots, Parsnip, the single regular potato and celery. Add to the water and season well with Salt & Pepper.
Bring to the boil for 45 mins.
Remove ingredients from stock water and place in a blender and mix until smooth (I used a pulse bar mix as I like the texture and, well, I don't own a blender!)
Return it back to the stock in the pot. (I tasted it at this part, and added the 2tsp of Vegetable Stock powder to boost flavour)
Remove from heat and leave to stand until soup ingredients are ready
Soup:
In a medium saucepan, heat the oil and add the curry powder and coriander. After 30 sec, add the other onion (finely diced) and saute until soft.
Take the sweet potato cubes and stir through the spice mixture until coated.
Add all of this to the pot with your stock and cook covered for 20-30 mins, or until the sweet potatoes are very soft and falling apart (I personally took the lid off for about 10 mins for it to thicken as it boiled out)
Remove from heat, add the coconut cream. Blend (or barmix!) the mixture until smooth. Reheat gently. Do not boil.
Serve garnished with Coriander leaves.
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So good for winter!! I can only assume it's just like a Pumpkin Soup as I don't really *do* pumpkin. So this is really tasty, got a hint of spice and coconut which is nice and hearty during this cold weather. I had two bowls straight away *piggy* haha. om nom. Enjoy :)
Preparation Time: 15 Mins
Cooking Time: About an hour
Ingredients:
2 Onions
2 Small Carrots (or 1 big one)
1 Parsnip
1 Potato
1 Stick Celery
2 tsp Vegetable Stock powder (I added this myself)
2 Tbs Vegetable Oil
1-2 Sweet Potatoes, peeled & cut into small cubes
1 tsp Curry Powder
1 Tbs coriander stems, finely chopped (i used 1 Tbs of the coriander "fresh" tube stuff you buy at the supermarket, just as good)
170 mL Coconut Cream
Method:
To make the vegetable stock, add 2L of water to a large pot (I only used 1.5L).
Peel and chop 1 Onion, the Carrots, Parsnip, the single regular potato and celery. Add to the water and season well with Salt & Pepper.
Bring to the boil for 45 mins.
Remove ingredients from stock water and place in a blender and mix until smooth (I used a pulse bar mix as I like the texture and, well, I don't own a blender!)
Return it back to the stock in the pot. (I tasted it at this part, and added the 2tsp of Vegetable Stock powder to boost flavour)
Remove from heat and leave to stand until soup ingredients are ready
Soup:
In a medium saucepan, heat the oil and add the curry powder and coriander. After 30 sec, add the other onion (finely diced) and saute until soft.
Take the sweet potato cubes and stir through the spice mixture until coated.
Add all of this to the pot with your stock and cook covered for 20-30 mins, or until the sweet potatoes are very soft and falling apart (I personally took the lid off for about 10 mins for it to thicken as it boiled out)
Remove from heat, add the coconut cream. Blend (or barmix!) the mixture until smooth. Reheat gently. Do not boil.
Serve garnished with Coriander leaves.
----------
So good for winter!! I can only assume it's just like a Pumpkin Soup as I don't really *do* pumpkin. So this is really tasty, got a hint of spice and coconut which is nice and hearty during this cold weather. I had two bowls straight away *piggy* haha. om nom. Enjoy :)