Before any lunch or dinner, soup is served in many cultures across the world. Soups act as an appetizer that activates the digestive juices in the digestive tract, which in turn, builds more appetite. Serving it before meals also gives the family time to interact with each other and also covers up for the preparation time of the main course meal. A healthy soup consists of protein, fats, carbs, and essential vitamins, to maintain the energy levels in the body. In this blog we present you an easy recipe that you can use to make sweet potato soup at home, to keep you warm during winter evenings. Take a look.
Ingredients
- 900g sweet potatoes, peeled and sliced thickly
- 1 clove garlic, chopped
- 3tbsp olive oil
- 1 red onion, chopped
- 2 celery sticks, chopped
- 1 carrot, chopped
- 2 sprigs thyme
- 1tbsp ground cumin
- 1⁄2tsp hot pepper sauce
- 1.2l (2pts) vegetable stock
- Freshly ground black pepper
For the cream:
- 1⁄2tsp paprika
- 1⁄2tsp cayenne pepper
- 3½ fl oz creme fraiche
To garnish:
- Sprig of coriander
- Paprika
- Black pepper
Instructions
- Preheat the oven to 200 ºC. Place the potatoes and garlic in a roasting tin and drizzle over 2tbsp of the olive oil. Bake for 30 minutes, until potatoes are tender.
- Meanwhile, heat the remaining oil in a large deep saucepan and cook the onion, celery, carrot, and thyme for 10 minutes, stirring occasionally.
- Stir in the sweet potatoes. Add the cumin, hot pepper sauce, pepper, and stock and bring to the boil. Cover and simmer for 20 minutes.
- Remove the pan from the heat and using the Triblade Pan Blending attachment push into the mixture to submerge. Prepare the mixture using stand blender or hand blender, whatever you’re having, on the standard speed for approximately 2 minutes until smooth. Return to the heat and warm through.
- For the cream: lightly stir the spices into the Crème Fraiche. Pour the hot soup into serving bowls and spoon cream into the centre. Garnish with sprigs of coriander and sprinkle some paprika with black pepper.
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