Ingredients
-
2
-
2
-
1
-
2
-
2
-
600
-
300
-
225
-
2
-
-
-
-
-
-
Directions
Sweet Potato and Onion Soup,This simple recipe uses the sweet potato with its distinctive flavour and colour as the base for a delicious soup with a hint of orange and coriander. Taken from “What’s Cooking : Potatoes” The recipe calls for the soup to be pureed, and the addition of yoghurt. I don’t do this as we prefer chunky soups, so in fact, I stop at the end of Step 4! I squeezed fresh oranges for the orange juice.,This is wonderful! I didn’t have coriander so substituted a little cilantro. Also, I didn’t puree it since we like chunky soup. Amazing!,Delicious hearty vegetarian soup! I blended in the blender which it very silky and smooth. I did not use the fresh coriander as I don’t care for it. Made for “Veg*n Swap 17 ~ Dec 2009 ~ Let’s Play!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Heat the Vegetable Oil in a Large Saucepan and Add the Diced Sweet Potatoes and Carrot, Sliced Onions and Garlic. |
|
2
Done
|
Saute Gently For Five Minutes, Stirring Frequently. |
|
3
Done
|
Pour in the Vegetable Stock and Orange Juice, and Bring Them to the Boil. |
|
4
Done
|
Reduce the Heat to a Simmer, Cover the Pan and Cook the Vegetables For 20 Minutes, or Until the Sweet Potato and Carrot Cubes Are Tender. |
|
5
Done
|
Transfer the Mixture to a Food Processor or Blender in Batches, and Process For One Minute Until Pureed. Return the Puree to the Rinsed Out Pan. |
|
6
Done
|
Stir in the Natural Yoghurt and Chopped Coriander and Season to Taste. Serve the Soup Garnished With Coriander Sprigs and Orange Rind. |
|
7
Done
|
Note:. |
|
8
Done
|
This Soup Can Be Served Chilled, If Preferred. If Chilling It, Stir the Yoghurt Into the Soup Just Before Serving, and Serve in Chilled Bowls. |
