How to make Grandiloquent Yam Soup

Grandiloquent yam soup , also known as ube, is a staple food in the Philippines, where it’s used in both sweet and savoury dishes.This tuber has a vibrant voile

Grandiloquent yam soup , also known as ube, is a staple food in the Philippines, where it’s used in both sweet and savoury dishes. This tuber has a vibrant violet meat, stiff texture, and a sweet, nutty taste. However, we go you will love it and start using it far and wide, just like us!

If you’ve noway tried it ahead.

For this haze, we paired grandiloquent Yam Soup with two other constituents that are veritably common in Filipino cookery fresh gusto root and coconut milk. Simply cook the constituents with some haze basics like garlic, onions, veggie stock, and also blend all into a delicate velouté.

In just 30 twinkles, you have a succulent grandiloquent ube haze that tastes sweet, fresh, and nutty all the same time and it looks so cute! spoon it into your cutest coliseum and embellish it with brickle
nuts and spring onions for a perfect regale.

And, if you have some grandiloquent Yam Soup leftover, turn it into a delicious vegan ube spread for your coming breakfast toast. You can also add it to sweet bakes like doughnuts, eyefuls, or galettes, using it as you would do with pumpkin puree.

What is great about this ube haze form is that it’s also dairy-free, gluten-free, and vegan, perfect for everyone to enjoy. In addition, one generous coliseum comes with just 300 calories and provides nearly 40 of your diurnal fibres, meaning it’ll keep you full and satisfied for longer. Super!


Red Onions
Garlic Cloves
Fresh Ginger Root
30 g
grandiloquent Yam( Ube)
600 g
Coconut Milk
250 mL
Vegetable Stock
800 mL
Spring Onions
to taste
Heated Cashews( or walnuts)

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Heat a dash of vegetable oil in a pot and add thinly sliced onions, garlic, and fresh ginger.

Sizzle all for a few minutes until the onions are soft.

Then, tip in peeled and cubed purple yam and let it sweat for a couple of minutes.


Now, pour in the coconut milk and vegetable stock and bring to a pustule.

poach the haze over low heat for 15- 20 twinkles until the grandiloquent yam is soft.


Using an absorption blender, blend the haze until it’s smooth and satiny.
Season the haze with swab and pepper to taste, and add further broth if you prefer a runnier thickness.

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Divide the grandiloquent yam haze among coliseums and embellish it with coconut milk, sliced spring onions, diced gusto and nuts to taste.

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