19Jan '12
Sweet potato soup
- Spicy, basil flecked sweet potato soup
I made this to help me get over a cold and to use up some leftover ingredients, including the remaining basil from the Thai tofu.
As far as my germ-addled taste buds can tell, it’s pretty good. It goes well with rye and fig bread (smothered in butter) but any good bread will suit.
Ingredients:
- 2 sweet potatoes, peeled and chopped into large chunks
- 3 or 4 spring onions, roughly chopped
- 1 vegetable stock cube mixed with 500 mls of water
- 1 teaspoon of dried chilli flakes
- 1 rounded teaspoon of ground ginger
- 1 teaspoon of cinnamon
- 1/8 of freshly ground nutmeg
- 1 generous handful of fresh basil leaves
- Salt and pepper
- Oil for frying
Method:
- Fry the spring onions in a large saucepan until softened
- Add the potatoes and hot stock, boil until the potatoes are tender
- Scoop the chunks and liquid into a liquidiser and blend until smooth
- Add the basil leaves and blend until finely chopped
- Pour the soup back into the pan and add the spices
- Simmer gently for a few minutes and taste to check the seasoning
- You can also adjust the thickness by adding more water if required
Serve piping hot with your best bread and butter. If you’re serving it as a starter, I’d advise using small bowls as it can be quite filling.
