SWEET POTATO & GINGER SOUP

This is a very simple soup recipe that I made up on recent winter’s day. 

There are so many exciting ways to combine ingredients to make soup.  I find it is just best to play around with seasonal vegetables and whatever is left in your fridge at the end of the week.

This week I had a very sad looking bunch of flat leaf parsley so that is a feature in this soup.

This recipe is probably enough for three serves.  It takes just less than an hour to make from when you start to when you eat!

What you need:

• One sweet potato, peeled and roughly chopped
• One potato, wash and roughly chop (I tend to leave potato skins on unless there are some particularly funky bits)
• One leek
• Half a bunch of flat leaf parsley
• One centimetre of fresh ginger, peeled & roughly chopped
•  One teaspoon vegetable stock powder
• One tablespoon olive oil
•  salt & pepper to taste
• One teaspoon coriander powder
• Approximately four cups of water

How to make it:

There are lots of substitutes you can use (eg. garlic instead of ginger, coriander instead of parsley, onion instead of leek) but I quite like the ingredients I have chosen which is why I used them.  But it is really personal taste!

Sautee your leek and ginger in the hot olive oil in a saucepan.

When soft, add the chopped vegetables, coriander, stock powder, salt and pepper.  Give this a rough stir so it is combined.  Cover in water (about four cups). 

 

I like soup to be quite thick so I would suggest starting with 3 – 4 cups of water and add more if you need to.

Bring to the boil then reduce heat.  Simmer until vegetables are soft.

Add the chopped parsley right at the end and whizz everything together until the vegetables are smooth. You can add more water if you need to here (just make sure it is hot water).

Serve with crusty bread.  

Enjoy!