As the weather gets cooler, a bowl of soup really hits the spot and even more so when it’s made with vegetables and harvested herbs from the garden. Sweet potato might not be the first choice for soup but when made with the right herbs, it tastes amazing with almost a sweet and savory flavour about it! Here’s my recipe. It’s simple and quick to make. I hope you like it.
You will need:
1 medium sweet potato (about 4 cups cubed)
1 medium onion
garlic, 3 large cloves
ginger root, 1 inch piece
sprigs of fresh thyme (or 1-2 tsp dry thyme)
sage, 3-4 leaves
salt and pepper to taste
1 cup of beef or chicken stock
1 medium pot
Peel, cut and cube the sweet potato. Chop the onion, garlic and ginger. Put all these into the pot, add the thyme and sage. Pour the stock in and add water to the pot to cover all the vegetables. Cover and bring to a boil, turn down the heat and simmer for about 20 minutes. The sweet potatoes should be soft at this point. Remove the thyme stem, if you used the fresh herb, and sage leaves before blending.
Season with salt and pepper and ladle into bowls. Sprinkle some paprika and serve with sage leaves (or rosemary sprig)!
This will be fairly thick so if you want it a little ‘soupier’, add more water. You can add milk if you prefer a cream style soup. Play with the herbs too. Rosemary is a wonderfully aromatic herb and can be substituted for the sage. Whatever combination works for you, I have a feeling you will add this to your list of comfort foods.