Sweet Potato Soup Made With Vegetable Stock

For years all I have wanted is a garden with an abundance of vegetables. This has happened in fits and starts, with no real plan taking place. It is not for lack of wanting, but more about lack of effort. But this year, I have promised myself that 2015 will end with the plan well established. The first part of the plan was clearing the vegetable planter box of all the bricks. The gardener had placed far more than was needed in to the bottom when it was built. And whereas drainage is important, the number of bricks in the planter was way too high. They were all surfacing and getting in the way. I set the gardener the task of clearing out the bricks, as well as what ever was growing wild in the planter. Little did I know that the single sweet potato that I had planted when it sprouted would grow into a huge harvest. I shared them with people walking down the street, our staff, James, friends and of course we ate a fair amount. There must have been close to 300 sweet potatoes and I am determined that part of the plan will include a potato bed. These took no effort to grow – I literally planted the spud and left it! I doubt it got more water than the rain provided and it certainly did not get any feeding. But oh, did that one sweet potato feed us well! I made sweet potato soup, enough for the week before we left for overseas and enough to freeze so that when we got back I would have something for us to enjoy without too much effort. The planter is now ready for my attention. A load of soil will be delivered and a small fence erected to keep the dogs out and then I will start planting. I cannot wait to share my abundance.

Sweet Potato Soup
Print Recipe
5 from 3 votes

Recipe For Sweet Potato Soup

Using sweet potatoes from my garden, this bowl of soup was pure comfort
Recipe Category: Soup
All Rights Reserved: an original recipe from Lavender and Lime

Ingredients

  • 15 mls olive oil
  • 1 large leek, thinly sliced
  • 1 medium carrot, diced
  • 2 cloves garlic, sliced
  • 2.5 cm fresh root ginger, peeled and finely chopped
  • 2 bay leaves
  • 700 g sweet potatoes, roughly chopped
  • 1 orange, zest and juice
  • 500 mls vegetable stock
  • salt and freshly ground black pepper to season
  • 10 g coriander, roughly chopped

Method

  • Place the olive oil into a large sauce pan
  • Heat and sauté the leek until soft
  • Add the carrot, garlic, ginger and bay leaves
  • Sauté for a further 5 minutes
  • Add the potatoes, orange zest and juice and stock
  • Bring to the boil
  • Reduce the heat, cover and simmer for one hour
  • Remove the bay leaves
  • Purée until smooth
  • Season to taste and heat up before serving
  • Garnish with coriander

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