I think winter 2007 will be the season of soup for Michael and I. In years past I've been the foot-dragger when it comes to soup - there have been a small number of dinners where I've become bored by the homogenous texture long before I actually get full, resulting in late-night snacking. Now I'm discovering the joys of textured soups and the simple pleasure of just the right piece of fresh bread on the side of the smoother varieties. It's the latter kind that's going to take over our weeknights, I think - minimal chopping, half an hour of bubbling on the stove, a quick whizz in the food processor and a relatively easy and nutritious meal is born. This is one such example, which Michael picked up from this website during Monday in a bid to use up a sad-looking leftover sweet potato in the fridge.
It's just as well I'm warming to soups because there's a wisdom tooth removal on my horizon!
Sweet potato soup
a generous shake of vegetable oil
1 leek, chopping quite finely
3 cloves garlic, crushed
3 small sweet potatoes, diced
2 Massel chicken-style stock cubes, dissolved in 1L of hot water
1/2 cup milk
1/3 cup fresh coriander, chopped finely
Heat the oil in a saucepan, add the leek and garlic and fry until softened. Add the sweet potato and cook, stirring occasionally, for 5 more minutes.
Add the "chicken" stock and bring to the boil. Reduce heat and simmer for about 20 minutes until the sweet potato has softened.
Blend the soup in batches. Stir in the milk and coriander and serve.