Carrots, sweet potatoes, butternut and pumpkin are all wonderful vegetables mostly used in the autumn and have a similar nutritious profile. While some have their unique uses, all can be made into a hearty soup. And that's just what we did when we had a bagful of sweet potatoes.
The recipe is very basic, and suitable for all palates, children and adults aside. This soup however would pair astonishingly well with some ginger, which would be recommended for more developed tastes.
Ingredients:
1 onions
2 carrots
1 litre water
3 cubes stock
1 cup cream
salt & pepper
Method:
Peel and chop the sweet potato.
Peel and quarter the onion.
Peel and cut the carrot into large chunks.
Place the sweet potato, onion, carrot, and stock cubes in a pot with the litre of water.
Bring to a boil, cover and reduce heat.
Simmer 45 minutes.
Let cool before pureeing in a blender.
Return the puree to the same pot, and stir in the cream.
Adjust the seasoning, and warm until just heated through; do not boil after having added the cream.
صحة و عافية
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