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Tuesday, 6 November 2012

Sweet Potato Soup

A "hug in a mug", to use the catchphrase of a popular soup brand's advert. However, this soup does not come from a sachet and it is made with the freshest ingredients. True, it takes a bit more effort than just boiling the kettle and whisking in the powdered soup with some hot water, but it is ten million times more tasty and healthy. What I usually do is make a large batch of soup whenever I have time (mid-week or at the week-end) and then freeze it in single or double portions. Therefore, whenever I need it my hug in a mug is only a microwave's ping away!

INGREDIENTS (makes enough for six people)
  • Three medium sweet potatoes
  • Five large carrots
  • One large white onion
  • Two celery sticks
  • A handful of parsley, finely chopped
  • 1 litre of chicken stock(or you can use vegetable stock for a veggie version)
  • Salt and pepper
  • Olive oil 
Peel and chop the vegetables in small pieces. Heat some olive oil in a deep pan and gently sweat the vegetables and the parsley, until they start to soften. Add the chicken stock, some salt and pepper, bring to the boil then turn the heat to a gentle simmer and let it cook with the lid on for about one hour. Whizz the soup up with a handheld blender or a food processor; if it is a bit too thin, you can let it simmer for a little longer. Adjust the seasoning, then serve it topped with a handful of freshly grated Parmesan cheese.

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