Sweet Potato Soup Recipe
This recipe is very simple, quick to make and delicious. You will notice I give very broad amounts of ingredients. This is the kind of food I make to use up all the spare veg I have and its a great opportunity to use seasonal vegetables. For my soup I used a gigantic pot that has been in my family for generations. You could FEED generations from it. I used 5 sweet potatoes, one large onion and 1000ml of stock and still didn’t fill the pot half way. I like to reheat the soup for instant warm autumnal food.
Add olive oil to a large pot then add the chopped onions and let them soften. Add the garlic and then the chopped sweet potatoes and let them cook for a while, stirring occasionally.
Add the stock and some ground ginger. Add salt and pepper at the end – adding them now would concentrate them.
Let simmer while stirring occasionally. When the sweet potato is mushy ( you can test it by pushing one to the side of the pot and squashing it) take the pot off the heat and blend. You can use a food processor or a hand blender. When it is a smooth soup put it back on the heat on a lower setting.
At this point you may want to thin or thicken your soup depending on your taste. Mine was very thick so I added some more stock and a little milk.
Serve with a drizzle of Olive oil and crusty bread.