Receta Recipe For Sweet Potato Soup
For years all I have wanted is a garden with an abundance of vegetables. This has happened in fits and starts, with no real plan taking place. It is not for lack of wanting, but more about lack of effort. But this year, I have promised myself that 2015 will end with the plan well established. The first part of the plan was clearing the vegetable planter box of all the bricks. The gardener had placed far more than was needed in to the bottom when it was built. And whereas drainage is important, the number of bricks in the planter was way too high. They were all surfacing and getting in the way. I set the gardener the task of clearing out the bricks, as well as what ever was growing wild in the planter. Little did I know that the single sweet potato that I had planted when it sprouted would grow into a huge harvest. I shared them with people walking down the street, our staff, James, friends and of course we ate a fair amount. There must have been close to 300 sweet potatoes and I am determined that part of the plan will include a potato bed. These took no effort to grow – I literally planted the spud and left it! I doubt it got more water than the rain provided and it certainly did not get any feeding. But oh, did that one sweet potato feed us well! I made sweet potato soup, enough for the week before we left for overseas and enough to freeze so that when we got back I would have something for us to enjoy without too much effort. The planter is now ready for my attention. A load of soil will be delivered and a small fence erected to keep the dogs out and then I will start planting. I cannot wait to share my abundance.
Sweet Potato Soup
Recipe For Sweet Potato Soup All Rights Reserved: an original recipe from Lavender and Lime
15mls olive oil 1 large leek, thinly sliced 1 medium size carrot, diced 2 garlic cloves, sliced 2.5cm fresh root ginger, peeled and finely chopped 2 bay leaves 700g sweet potatoes, roughly chopped Zest and juice of 1 orange 1l vegetable stock
Salt and freshly ground black pepper to season 10g coriander, roughly chopped
Place the olive oil into a large sauce pan Heat and sauté the leek until soft Add the carrot, garlic, ginger and bay leaves Sauté for a further 5 minutes Add the potatoes, orange zest and juice and stock Bring to the boil Reduce the heat, cover and simmer for one hour Remove the bay leaves Purée until smooth Season to taste and heat up before serving Garnish with coriander 3.4.3177
Click on the links for conversions and notes.
What I blogged October 8:
Tandy
Top of Page
No votes yet.
Please wait...
Like Loading...
Related
About Tandy
Tandy is passionate about using regional, seasonable and sustainable produce when she cooks. She lives in Gordons Bay in a cottage with her husband, two dogs, a tortoise and a fish. Tandy and Dave are busy building a house which is an adventure all in itself. Each year they visit a new place to experience the food of the area and you can follow along on their adventures.