I am sure you all agree, 'tis the season for soups again! Our weather is fr-fr-freezing over here now, brrrrr, and nothing chases off the cold better than a good bowl of soup. I recently discovered and personalised this one, based on a traditional Thai recipe, and it is not only simple to make, delicious and filling, but the spices make it extra-warming. I am thinking that there are probably similar soups to this in the rest of Asia too (our Indian bloggers will be able to comment on that!) This is just what you need on a chilly autumn/winter evening (or for lunch, in the middle of the day).
Ingredients (Serves 4)
- 2 orange-coloured sweet potatoes, peeled and cubed
- 2 medium sized onions, finely chopped
- A ½ inch/1 cm piece of fresh ginger, finely chopped
- 2 tablespoons of olive oil
- 850ml / 4 cups / 1 litre vegetable stock
- 2 tbsp sherry vinegar
- ½ cup/100 ml vegan whipping cream, eg soya cream
- 1 fresh garlic clove, finely chopped
- 1 pinch of cinnamon
- ¾ cup/ 75 g vegan feta-style cheese (or mozzarella-style)
- Cress, to garnish
- Salt and pepper
1) Heat the oil in a saucepan and sauté all the prepared vegetables. Then pour in the vinegar and the vegetable stock, cover with a lid and simmer for about 15 minutes until the sweet potatoes are soft.
2) Pureé soup with a hand blender and mix in the cream and a little vegetable stock until it has the desired consistency. Bring to the boil again and season with salt, pepper and cinnamon.
3) Ladle it into warmed bowls, crumble or grate some of the cheese over the top, garnish with cress and serve with crusty bread or crackers (Rice crackers are particularly nice with this soup, as a suitably Oriental accompaniment!)
Enjoy, let me know what you think! Your votes and comments are much appreciated.
Photo courtesy of Flickr creative commons.