Yay food time! So, as mentioned in my last post, my camera took a crap this week. Every time I turn it on it tells me to turn it off and try again, but then it doesn’t let me turn it off. Brilliant, right? I actually got about half way through this recipe before it gave out. Luckily, I have a picture of the finished product from a while ago so this post isn’t a total fail. And this recipe is incredibly simple and requires little ingredients and little skill…. in my book: thats a winning recipe. Also, for a somewhat related/somewhat unrelated side note: A lot of people ask me if there are any foods M doesn’t like… Sweet potato. Definitely: sweet potato. She’s never liked it… and I don’t blame her. I really only like it in soup form. I also discovered this week: she doesn’t like pesto… that was actually a shocker! I thought she would devour the pesto pasta right up. Oh well… more for me.
Anyway… onto the soup!
herbs (oregano and thyme work well)
spices (red chili flake, smoked salt, pepper, chili powder, smoked paprika– hot and/or sweet, and a dash of cumin)
optional, but recommend: kale
optional: liquid smoke
Dice: one onion, 2 carrots, 2 celery.
Heat up pot (med/med high heat). Pour in generous amount of olive oil. Add chili flake. Add diced veggies. Saute.
Once everything has been sauteed down pretty well: add as little or as much garlic as you would like. I have a garlic problem (and I don’t care who knows it) so I add about four or five cloves. Saute. DO NOT BURN.
Add peeled and chopped sweet potato. It doesn’t really matter the size since you will be pureeing the soup anyway… Add generous amounts of spices and fresh herbs. Stir/blend.
Add stock or water. Enough to cover. Bring to simmer. Simmer until sweet potato pieces are soft. Turn off heat and puree soup. I use an immersion blender, but obviously: any blender will work fine. I’ve just found that with my overly clumsy and messy self, everything works a little more smoothly in the kitchen when I don’t have to transfer hot (or any) liquids. If you don’t have a blender you could always use a food processor, then strain the soup through a fine mesh strainer to make it extra silky smooth. Add more liquid (if needed) to reach your desired consistency. Bring soup back to simmer, season to taste (I like extra pepper and extra smokiness), and (if you’d like) add chopped pieces of kale. Allow to simmer another five to ten minutes.
To pair with the soup: greens and bread!
For the greens: In a bowl, toss greens (arugula or mixed greens work well… anything not overly bulky and heavy) with a fair amount of lemon, a tiny bit of olive oil, course sea salt, and pepper.
Bread: Slice loaf of sourdough. Brush olive oil on bread. Toast or grill bread. Pull out of oven, toaster, grill, whatever, and rub a clove of garlic over warm bread. Salt and pepper.
Top soup with greens and bread…. and ENJOY!