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Easy Step To Make Amazing Curried Sweet Potato Soup Recipe - homedecorwarrior.com

Updated: Aug 6

Vegie-centric soup are your answer to the comfort food you crave and the light but filling and nourishing meals you want to serve during the cold months of winter.

CURRIED SWEET POTATO SOUP


The sweet side of sweet potatoes often overpowers other flavors in a dish. To push this velvety potato and carrot soup squarely into savoury territory, you add caramelized onions, lots f garlic, a hit of curry powder and citrusy ground coriander. Finish the soup with toasted pumpkin seeds, a drizzle of pumpkin seed oil or olive oil, and fresh coriander.





POZOLE WITH PINTO BEANS AND QUESO FRESCO


Pozole is a Mexican soup traditionally made with pork and hominy (corn that's dried and soaked in an alkaline solution to remove the hull and puff the kernels). This version features chicken, pinto beans for fibre and a roasting step that develops bit flavour fram the start - you rub a chilli powder - olive oil mixture on tomatillos and chillies, roast them to a char, then blend to form a rich base.


SAUSAGE, POTATO, WHITE BEAN AND KALE SOUP


Searing a small amount of Italian sausage in a bit of olive oil and allowing it to caramelize and crisp builds deep flavour without loading up on the indulgent ingredient. Extra sizzle time transmits flavour to the oil and multiplies the browned bits in the pot. The rest of the soup comes together with ingredients you probably have in your pantry - fannel and oregano for Italian notes, cannellini beans for heartiness and fiber, and a splash of red wine vinegar for acidity.


CHEESE BROCCOLI AND PEA SOUP


Pairing florets with peas creates a richer texture than your typical broccoli soup. The peas add sweetness and a creamy starchiness, toasted caraway seeds contribute a nutty, almost malt-like taste, and a Parmesan rind tossed in while the soup simmers creates deep umami (the 'fifth taste' or true savoriness). PS, save and freeze all Parmesan rinds for enriching future soups and sauces. Finish bowls with a squeeze of lemon juice, a pile of cheese and a slice of buttered toast for dipping. Divine!


CURRIED SWEET POTATO SOUP

Preparation time: 15 mins

Cooking time: 40 mins

Serves: 6


  • 1/4 cup olive oil

  • 2 brown onions, chopped

  • 1 tsp freshly ground black pepper, plus extra, to season

  • 11/2 tsp salt, plus extra, to season

  • 4 cloves garlic, chopped

  • 2 tsp curry powder

  • 1 tsp ground coriander

  • 2.25L stock from Whole Poached Chicken with Bonus Stock (see recipe, opposite page) or store-bought chicken or vegetable stock

  • 3 large sweet potatoes, peeled, cut into 2cm pieces

  • 2 large carrots, chopped

  • 1 Tbsp fresh lime juice Fresh coriander leaves, toasted pumpkin seeds and pumpkin seed oil to serve

STEP 1 Heat oil in a large heavy-based saucepan over medium heat. dd onion, paper and 1 tsp of the salt. Cook, stirring often, for 10-12 minutes, until onion is translucent. Stir in garlic, curry powder and coriander. Cook for a further 1 minute until garlic is fragrant.


STEP 2 Add stock, sweet potato and carrot. Cover and bring to the boil over high heat. Reduce to a simmer and cook, stirring occasionally, for 20-25 minutes, or until the sweet potato is fork-tender.


STEP 3 Puree soup in batches in a blender or with a stick blender. Stir in lime juice and remaining salt.


STEP 4 Serve soup topped with coriander, pumpkin seeds and a drizzle of pumpkin seed oil. Season to taste.


COOK'S TIP


You can use extra virgin olive oil instead of pumpkin seed oil, to serve.



POZOLE WITH PINTO BEANS AND QUESO FRESCO

Preparation time: 15 mins

Cooking time: 25 mins

Serves: 8


  • 2 Tbsp vegetable oil

  • 2 tsp chilli powder

  • 3 tsp salt

  • 11/4 tsp freshly ground black pepper, plus extra, to serve

  • 500g tomatillos, husked, washed, halved

  • 3 poblano peppers or other mild chilli, quartered, stemmed, deseeded

  • 1 medium brown onion, quartered, pieces separated

  • 4 cloves garlic, peeled

  • 2.25L stock from Whole Poached Chicken with Bonus Stock (see recipe, opposite page) or storebought chicken stock

  • 4 cups shredded cooked chicken

  • 850g can pinto beans, drained, rinsed Juice of 1/2 lime

  • 1 tsp white sugar Queso fresco, sliced radishes, fresh coriander leaves, Quick-Pickled Red Onions (see recipe, right) and lime wedges, to serve

STEP 1 Heat oven grill to high. Set an oven rack close to grill while still able to fit an oven tray between rack and grill, about 10cm from heat.


STEP 2 Mix oil, chilli powder, 2 tsp of the salt and 1 tsp of the people in a small bowl. Put tomatillo halves, poblano pepper quarters, onion and garlic on a large oven tray limed with foli; rub chili oil mixture all over vegetables. Put under grill and cook, tossing once, for 13-15 minutes, or until everything is golden brown and can be easily pierced wit a fork (it is OK if the vegetables get a bit charred).


STEP 3 Transfer vegetables to a blender and blend until completely smooth. Pour mixture into a large heavy-based saucepan and stir in stock. Cover and bring to boil over high heat. Reduce heat to a simmer and add chicken, hominy and beans. Cook for 5-7 minutes, or until heated through. Stir in lime juice, sugar and remaining salt and pepper.


STEP 4 Serve soup topped with crumbled queso fresco, sliced radish, coriander, Quick-Pickled Red Onions and lime wedges, and sprinkled with extra pepper.


QUICK-PICKLED RED ONIONS

Preparation time: 20 mins

Cooking time: nil

Makes 2 cups


  • 1 large red onion, halved, thinly sliced

  • 1/4 cup red wine vinegar

  • 2 tsp salt


STEP 1 Put sliced onion in a lidded jar, pour over vinegar and salt. Seal jar and shake vigorously to coat onion with salt and vinegar.


STEP 2 Continue to shake jar occasionally, for 15 minutes, or until onions are softened (you can also do this in a bowl, stirring frequently). The pickled onions will keep in the fridge, covered, for up to 2 weeks.



SAUSAGE POTATO WHITE BEAN AND KALE SOUP

Preparation time: 10 mins

Cooking time: 40 mins

Serves: 6


  • 2 Tbsp olive oil

  • 250g bulk Italian sausage

  • 2 brown onions, chopped

  • 1 tsp dried oregano

  • 1 tsp dried oregano

  • 1 tsp fennel seeds

  • 1 tsp salt, plus extra, to season

  • 1tsp freshly ground black pepper, plus extra, to season

  • 500g waxy potatoes, such as Dutch Cream, cut into 3cm pieces

  • 2.25L stock from Whole Poached Chicken with Bonus Stock (see recipe, right) or store-bought chicken stock

  • 1 bay leaf (optional)

  • 400g can cannellini beans, drained, rinsed

  • 1 large bunch Tuscan kale, stemmed, leaves torn

  • 2 Tbsp red wine vinegar Finely grated parmesan, to serve


STEP 1 Heat oil in a large heavy-based saucepan over medium-high heat. Add sausage and break it up with a wooden spoon into bite-size pieces. Let sausage pieces cook for 2-3 minutes. without stirring, until brown on the bottom. Flip sausage pieces over with tongs and cook for a further 2-3 minutes, or until golden brown and cooked through.


STEP 2 Transfer sausage to a plate lined with paper towels, leaving fat and oil behind in pan. Cover Sausage with foil and set aside.


STEP 3 Return pan to medium heat and add onion, oregano, fennel seeds, salt and pepper. Cook, stirring often, for 10-12 minutes, or until onion is soft and translucent. Add potato, stock and bay leaf, if using. Cover and bring to boil over high heat, then reduce to a simmer and cook for 8-10 minutes, or until potato is fork-tender.


STEP 4 Stir in beans, kale and sausage. cook until beans are heated through. Stir in vinegar. Season to taste with extra salt and pepper. Serve soup sprinkled with Parmesan

CHEESE BROCCOLI AND PEA SOUP

Preparation time: 10 mins

Cooking time: 30 mins

Serves 6


  • 1/4 cup olive oil

  • 2 brown onions, chopped

  • 1 tsp caraway seeds, crushed

  • 1 tsp salt, plus extra to season

  • 1/2 tsp freshly ground black pepper, plus estra to serve

  • 1 kg frozen broccoli florets

  • 1.5L stock from Whole Poached Chicken with Bonus Stock (see recipe, below) or store-bought chicken stock

  • 60g parmesan, finely grated, reserving the rind

  • 320g frozen peas

  • 2Tbsp fresh lemon juice Buttered toast, to serve


STEP 1 Heat oil in a large heavy-based saucepan over medium-high heat. Add onion, caraway seeds, 1 tsp of the salt and 1/2 tsp of the pepper. Cook, stirring often, for 10-12 minutes, or until onion is soft and translucent.


STEP 2 Add broccoli, stock and reserved Parmesan rind. Stir so broccoli is almost submerged. Cover and bring to boil. Reduce to a simmer and cook for 10-12 minutes, or until broccoli is fork-tender. Add peas and stir until they are heated through.


STEP 3 Remove Parmesan rind. Puree soup in batches in a blender or with a stick blender. Stir in lemon juice. Season to taste with extra salt.


STEP 4 Serve soup sprinkled with grated Parmesan and extra black pepper, with toast on the side

WHOLE POACHED CHICKEN WITH BONUS STOCK

Preparation time: 30 mins

Cooking time: 1 hour 10 mins

Makes: approximately 41/2 cups of chicken with 3L stock


  • 2.2kg whole chicken patted dry

  • 2 carrots, scrubbed, quartered

  • 2 stalks celery, quartered

  • 1 medium brown onion, quartered

  • 1 bulb garlic, halved crossways

  • 10 springs fresh thyme

  • 10 stems fresh parsley

  • 15 black peppercorns

  • 2 bay leaves

  • 1 Tbsp slat


STEP 1 Put all ingredients in a large stockpot or heavy-based saucepan. Fill pot with enough water to cover ingredients, approximately within 3cm of the rim. Cover and bring to the boil over high heat.


STEP 2 When liquid reaches boiling point, reduce heat until liquid gently bubbles. Cover and cook for 50 minutes, or until chicken is cooked through (the thigh should read 80 degree Centigrade when tested with a meat thermometer). Using tongs, carefully lift and transfer chicken to a large bowl. Set chicken aside until cool enough to handle. Remove skin and return it to pot. Pick meat off bones and return bones to pot.


STEP 3 Shred meat. Set aside to cool, then refrigerate in an airtight container for up to 3 days.


STEP 4 To make bonus stock, top-up pot with water to withing 3 cm of rim ( the level will have reduced because you removed the chicken.) Bring to boil over high heat then reduce to a simmer. Simmer for at least a further 20 minutes, or up to 2 hours for a more flavorful stock. Let cool completely.

STEP 5 Set a fine-mesh strainer over a large bowl and carefully strain stock into bowl. Discard solids.


STEP 6 Refregerate stock in airtight containers for up to week, or freeze for up to 3 months.

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Suvendu & Ruma

Hi! We're Suvendu and Ruma. We spend every darn weekend we can work on home projects of various kinds. This includes whittling down the "honey-do" list! This is the site where we share all of the projects we've done and the things we're learning. We hope that this will be a benefit to all of you as work on some of these projects as well!

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