Lately I am experimenting with new tastes and recipes. It gives me lots of joy every Sunday to go to the food market, and bring kilos of fresh veggies and fruits and experiment afterwards. This soup is very simple, with just a few ingredients, so I hope you will like it. It is a perfect solution for light dinner or your lunch box.
What you need:
- 500-600 grams of sweet potatoes
- 6 spoons of olive oil
- 2 onions
- 8 small tomatoes (I used fresh small tomatoes, but you can use 1 can of tomatoes as well)
- 1 litre of water (or vegetable bullion made at home)
- 2 tbs of sea salt, fresh pepper, pinch of pili pili (or chili)- spices you can adjust with your taste after blending
- Bunch of coriander
- 1 clove of garlic
As a base for my soups I use slowly cooked onions. I don’t fancy soups made on meat bullion, and of course I don’t use any type of artificial bullion as it is full of preservatives and chemicals which are simply very bad for us. One of them is Mono-sodium glutamate which you should definitely stop using completely. It is usually added into instant soups and instant bullions etc. We say one BIG NO to this one!
First I slowly cook the onion in hot oil, until soft and translucent. Keep stirring and adjusting the flame so that the onions cook, but again, do not let them brown. As such it is a perfect base for any type of soup.
Cut sweet potatoes into small cubes and add them into the onions.
Keep cooking and stirring for another 10 minutes, before adding the water, so the taste becomes more reach. Add water and boil until potatoes are cooked. Vegetables will not cooked well in any type of “sour taste”, so they should be cooked before adding the tomatoes. Cut the tomatoes and add them into the boiling potatoes. Cook for another 10 min. Add coriander and garlic and blend it until creamy.
With cream soups, I adjust the taste after blending. Only after all the ingredients are blended together, you can taste what actually is missing.