Introduction : Soup
Since food, health and fitness is a big part of what I want to focus on in the coming weeks, I want to share a simple, healthy and delicious recipe today.
I wish I had a better styled and photographed soup to tell you all how delicious this soup was. For now, trust me and try it out. It was too simple to make and the kids loved the colour.
You can also watch this recipe on youtube – click on it
So, let’s quickly jump to ingredients and the method.
Ingredients:
4 small sized purple Sweet Potatoes – washed, peeled and chopped into cubes
1 small Onion – finely chopped
3 cloves of Garlic – minced
Salt
Black Pepper
2-3 tablespoons Olive Oil
Dried Thyme leaves
Lemon Pepper
Water
Method: Soup
1. Take a large non-stick soup pot or frying pan and coat its bottom with olive oil and put it on a stove with medium flame.
2. Add onions and garlic and cook until they are soft and get a light brown or golden colour.
3. Add the sweet potato cubes and roast them for 10-15 minutes in the pot. (To roast them on the stove, make sure the potatoes are coated with oil, the pot is covered, and increase the flame to medium-high. Keep stirring occasionally so that they don’t stick or get black burnt marks.)
4. You can also roast them in the oven if you prefer. For this step, spread the cubes on a parchment paper on a baking tray, coat with oil, and toss salt, pepper and thyme.)
5. Once the sweet potatoes are cooked, add water to the pot (enough to cover all the potatoes) and bring it to a boil. Then, bring down the flame, cover the pot and let the potatoes simmer in the water until they completely cooked and soft. This might take about 15-20 minutes.
6. Then turn off the flame and let the pot rest for another 10 minutes.
7. Remove the cover of the soup pot and let the potatoes cool down a bit – enough to take them to a blending jar.
8. Pour the mixture to a blender / food processor and blend it until smooth and it reaches the required consistency. Add a cup of water if required. Depending on the capacity of the jar and your soup bulk, you might have to blend in batches.
9. You can even use an immersion blender if you prefer.
10. Once you have a smooth soup consistency liquid, bring it back in the soup pot on a medium flame. Add salt, freshly ground black pepper, lemon pepper (if you have handy) and a tablespoon of dried thyme leaves (all to taste).
11. While serving, you can garnish the soup with some extra drizzle of olive oil and sprinkle some dried thyme leaves on the top and enjoy with some crusty bread!
Note – I used a pressure cooker to cook the sweet potatoes. I find it easier and quicker. However, if you are not familiar or comfortable with pressure cooker, a soup pot works just fine.