Sweet Potato and Ginger soup

Sweet Potato and Ginger soup

Sweet Potato and Ginger soup 

2 TBSP olive oil
1 medium onion, chopped
2 TBSP finely grated fresh ginger root
1 big sweet potato, peeled and cubed
3 cups stock
1 TBSP ground coriander
sea salt, to taste
freshly ground black pepper, to taste
chili flakes, to taste
2 garlic cloves, finely grated

Serve with cold pressed extra virgin olive oil, (cream optional) freshly ground black pepper and some fresh coriander
In a stockpot, add olive oil and onions and cook on medium to high heat until translucent.
Add ginger and cook for 30 seconds.
Add sweet potato and cook for 1-2 minutes, stirring.
Add stock (and more water if needed to cover the veggies) and bring to a boil. Once it’s boiling, lower heat, add coriander, season with salt, pepper and chili flakes (if using) and simmer until sweet potato are tender.
Turn off heat and allow soup to partially cool, then add it to the blender and puree it.
Return to the pot, add grated garlic and stir.
Warm it up again before serving

Source: Amanda Vd Linde Mills: Amanda’s Kitchen (my recipe)
TRIED AND TESTED

Curried Butternut Squash and Apple Soup

Curried Butternut Squash 

A delicious soup that can be made in no time!
Ingredients:
¼ cup butter
2 cups onion, finely diced
1 ½ tbsp curry powder
1 tsp ground ginger
4 cups chicken (or veggie) broth
2 pounds butternut squash, peeled, seeded and chopped
2 apples, peeled cored and diced
1 cup apple juice
salt, to taste
pepper, to taste

Directions:
Melt butter in large soup pot. Add onions, Curry and Ginger. Cook, covered, over low heat until onion is tender, about 5 minutes.
Add broth, squash and apples, and bring to a boil. Reduce heat and simmer, partially covered, for about 20–25 minutes, until squash and apples are tender.
Working in batches, purée solids with an immersion blender, blender or food processor.
Return purée to pot. Add apple juice and heat. Season with Sea Salt and Black Pepper.
Garnish with grated apple or cream if desired

Source: Mona Aumair
TRIED AND TESTED

Soup

soup 

Tonight’s dinner: soup to accommodate my new state of wisdom-toothlessness

Ingredients:
1 onion
2 cloves of garlic
12 or so mushrooms
3 stalks of celery
2 Roma tomatoes
1 cup broccoli
1/2 head cauliflower
1/2 cup lentils (I used split red lentils)
8 cups water with 2 stock cubes OR 8 cups vegetable stock
2 gigantic hands full of fresh baby spinach

Method:
Chop the onion and garlic and add to about a tablespoon of oil or butter. Cook on medium heat until it starts to brown. Add chopped mushrooms and celery and stir over heat until softened. Add chopped tomatoes and cook just until it starts to break down.
Chop the broccoli and cauliflower into bite-sized chunks and add along with the lentils and water or stock. Bring it the boil, then reduce heat and simmer slowly for about half an hour.
Remove from the heat and then add the whole baby spinach leaves. Stir it through and allow it to stand for just a few minutes to wilt the leaves. Serve right away so that the spinach still has a little bit of a bite to it.
Delicious with freshly ground black pepper and a slice of fluffy whole-wheat bread!

Source:  Corlea Smit

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