Tag Archives: Sweet Potato

Sweet Potato and Coconut Soup

With the blizzards, snow storms, sleet and rain that has plagued our lives in the UK this week, it only seems fitting that lunch should come in the form of a warming soup. This soup is speedy to make and keeps well (and freezes even better). Best served with some crusty bread, or some sourdough!

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Sweet Potato and Coconut Soup

Ingredients:

1 tbsp olive oil

1 red onion, diced

1-2 tsp Harrisa paste or curry paste (it’s also good with thai curry paste)

1 litre vegetable stock

1/2 can of coconut milk

handful of coriander, shredded roughly

750g sweet potatoes, peeled and grated.

Method:

1) Heat the olive oil in a large sauce pan, fry the onions for 2-3 minutes. Add in the harrisa paste and reduce the heat so the onions do not brown too quickly.

2) Add the grated sweet potatoes and mix thoroughly, fry for a further 2-3 minutes. Add the vegetable stock, increase the heat and bring to the boil, then simmer for 5 minutes until the sweet potato is tender.

3) Take off the heat, season and add the coconut milk, leave to cool slightly and blend until smooth.

4) Serve with a sprinkle of coriander.

Enjoy!

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Havent’ put a track up for a while, so here’s one (free of charge), crazy upbeat and video filmed in the desert, couldn’t be further away from the snow and slush of our icy streets.

 

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Winter Warmers- Roasted Pepper and Sweet Potato Soup with Red Onion and Cheddar Soda bread

Winter is well and truly upon us, and as the days get shorter and colder there’s nothing better than hot soup and home made bread. Soup is a student’s best friend, myself and my flatmates have soup for at least one meal a week. Making your own soup is often cheaper than buying supermarket alternatives, and gives you the freedom to experiment. It’s pretty fool-proof, get some vegetables, add stock et voila…soup. Roasted pepper soup is one of my staples, roasting your vegetables gives the flavour extra depth and the addition of sweet potato makes for a thicker texture.

Roasted Pepper and Sweet Potato Soup

Ingredients;

5 red, orange or yellow peppers, deseeded and cut into rough, thick, slices.

1 red onion, sliced

3 cloves of garlic

1tsp dried oregano

1tsp chilli powder

150g dried red lentils

2tbsp olive oil

2 medium sweet potatoes, peeled and cubed.

1 litre vegetable stock.

salt and pepper to taste

Method;

1) Preheat the oven to 200C/gas 6, place the peppers, red onion and garlic into a large roasting tin, pour over the olive oil and stir to ensure it covers all the vegetables. Sprinkle over the dried oregano and season well. Roast in the oven for 25-20 minutes.

2) Once roasted place in a large saucepan with the cubed sweet potato, lentils and vegetable stock, bring to a fast boil then reduce the heat to simmer. Cover with a lid and simmer for 30 minutes until the sweet potato has cooked.

3) Take off the heat and leave to cool slightly (if you blitz it straight away you run the risk of scalding hot soup being flung into your face, not fun) Once cooled slightly, blitz with a hand-held mixer until smooth. Stir in the chilli powder and season to taste. Return to the heat and heat but do not boil. Serve hot.

Red Onion and Cheddar Soda Bread

Soda bread is extremely versatile not to mention quick and simple to make. It’s stodgy, moist and, unlike most breads, contains no yeast (hence why it is so quick to make). An Irish favourite that relies on the reaction between baking powder and buttermilk to form bubbles of carbon dioxide to give it its rise. I used one of Paul Hollywood’s recipes for a twist on the original plain recipe, although I have to admit I added more cheddar than he recommends as I am a dairy fiend. I’m not going to do his recipe the injustice of rewriting, so here’s it word for word.

(makes two loaves)

Ingredients;

500g/1lb 2oz strong white flour, and extra for dusting

1 1/2 tsp salt

300ml/ 1/2 pint of buttermilk (I just used natural yoghurt and 2 tbsp of lemon juice)

30g/1 oz caster sugar

25g/3 oz butter, softened

20g/1/4oz baking powder

1 red onion, peeled and finely chopped

75g/3oz strong cheddar cheese, grated

Method;

1)Preheat the oven to 220c/gas mark 7. Place a baking tray in the oven.

2)Put all the ingredients except the onion and cheese in a food mixer and, using a paddle blade and medium speed, blend together for two minutes. Alternatively, put into a bowl and mix well by hand for 5 minutes. Add the onion and cheese and incorporate, either by hand or in the mixer (don’t overmix), into the dough.

3) Divide the dough into two pieces and tip out onto a lightly floured surface. Shape each piece into a ball, then flatten each with your hand so they are approximately 5cm/2cm inches thick. Cut a deep cross into each, dust with a little flour and put on to the hot baking tray.

4) Bake for 30 minutes, then serve warm.

 

This track has nothing to do with anything mentioned in this recipe, surprisingly there are very few songs about soup or sweet potatoes, but its a great song none-the-less, so enjoy..