ABOUT THIS RECIPE
I love sweet potatoes in just about every shape or form – they are so delicious, even gently fried and served with a little garlic salt. I have used them abundantly in so many dishes, without disappointment ever. So, I thought I must create a soup with them and see what happens if I marry the ingredients together with, say, ginger and leek. Having done that, I created big smiles on my family’s faces – so, I am going to share it with you, so that you can do, or feel the same way too !
I served them in these delightful little pots for starters, but never again, as they wanted more and more – so soup bowls next time. Having said that, I did rather enjoy the glory of it all – “Can we have more please?” (about 3 or 4 times), and that was just for starters. Let’s do it !
Serves 3 portions
- extra virgin olive oil
- 1 fresh garlic clove
- 1 large sweet potato, nicely peeled, washed and cut into medium sized squares
- 1 large leek chopped
- 1 inch of fresh ginger peeled and chopped
- 2 cups of mushroom stock
- ½ a cup of coconut milk
- salt and pepper to taste
- soya cream for topping
Fry the chopped leeks, sweet potato and ginger in a non-stick casserole, mixing often for a few minutes.
Next, add the chopped garlic and continue to mix for a minute or so. Now add the mushroom stock and simmer for 30 minutes on a medium/low heat.
Finally, add the coconut milk. Make sure that your veges are soft, add the salt and pepper, allow to cool for some minutes and then with an electric food blender, blend until smooth and creamy.
Serve, and with the back of a teaspoon, add some soya cream to delight the eye. Bon Apetit !
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
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