Roasted Garlic and Sweet Potato Winter Soup, with Red Onion (Vegan without the milk)

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Serves 5

My lovely mum came up to see me for the weekend, and I decided to crack out my hand blender (aka, the best friend any veggie could ever hope for!) and make some winter soup to warm her through after the three and a half hour drive. Originally I was going to be boring and do a bog standard leek and tattie soup, but it was so dull even contemplating the idea that I eventually gave up on it. Then, after some perusing of the interwebs and a cook book that I have with me, I found this gem! Now, if you read my blog, you’ll no doubt have realised that I have an ongoing love affair with roasted sweet potato and garlic. This soup was my idea of heaven on earth! You can make this so very easily, pop it in the fridge or freezer bags, and mange for many days afterwards. I was not so lucky, as my flatmate had made bread to go with this and because I’d also invited le boyf over (I think my mum likes him more than she likes me!) all the soup was gone! This can only be a good sign though!

Ingredients:

3 big sweet potatoes

3 red onions

4-8 unpeeled garlic cloves

1tbsp butter

1L vegetable stock

1 tsp ground nutmeg

250ml milk

Salt & Pepper

Olive oil

Method:

1) Peel and chop the sweet potatoes into smallish chunks, place on a tray withe the garlic cloves, drizzle with olive oil, salt & pepper, and roast in the oven at 180C for about 40 minutes.

2) Once the sweet potatoes and garlic have been roasted, turn off the oven and leave them in their own heat until needed.

3) Chop the 2 red onions and fry them in the butter until soft (not brown). Feel free to add salt and pepper at this stage too. It’s best to use the biggest pot you have for this.

4) Add to the pot, the stock and nutmeg. Boil over a medium heat for about 10 minutes.

5) Next, peel the garlic and add to the pot with the sweet potato. Simmer over a low heat for another 10 minutes, stirring occasionally.

6) Remove the pan from the heat, and place on a chopping board. Plug in your hand blender and blend the soup until smooth. Taste and adjust seasoning.image

7) Return the pot to the heat, uncovered, add the milk (or not if you’re a vegan)and simmer for a further 10 minutes.

8) Slice the remaining onion thinly, and fry in olive oil on a low heat. Don’t fry til crisp, merely til soft.

9) Serve the soup with the onion on top, and lots of crusty bread!

When I made this, my flatmate (who is a much better cook than I! She used to work as a chef) made an 8 stranded plaited loaf … Great British Bake Off style! My mum was incredibly impressed (as was I!)

Top Tips:


Because I was cooking for a few people, I added extra stock which I had boiled in a pan separately whilst frying the chopped onions in the first stages of cooking. Use maybe 1.5L. You can always refrain from adding it all if you don’t need to! Trust your gut.

Always add as much garlic, salt & pepper as you want. It’s better to add a little too much than not enough, because no one likes soup that doesn’t taste of anything!

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Sunday Nov 18 @ 05:48pm
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tagged as: Soup recipe. roasted sweet potato. roasted sweet potato soup. startersnack. sweet potato soup. vegetarian. vegetarian recipe. vegetarian soup. mains.

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