Sweet potato soup
Serves 4 | 30 min | Easy
Sweet potato is as versatile as it gets, and can magically turn almost anything from an ordinary meal to something extra.
This is a true classic in our home -- or can you call something you eat every week a classic? Well, in any case. It is a dish we eat a lot.We love purée soups and so far we've presented our Beetroot soup and Carrot soup but this one is my favourite.
I've written about the sweet potato before and at the risk of repeating myself I can't hype it enough. It's so versatile to cook with, it tastes good even if you totally fuck up the recipe and it's pretty inexpensive.
If you're like me and drooling at the thought of sweet potato at the moment then I want to recommend one of the first recipes we made - the sweet potato fries. (Go make them, why don't you!)
It was actually my mom who reminded us to make this soup for the blog, she was making it at home and asking me ways to make it more "exciting" (like sweet potatoes need that) and I realised I couldn't just refer her to one of our recipes like I usually do. Haha, no just kidding, I'm a good daughter and answer all of her questions with care and thought.
So the next day I prepared this soup and once again was reminded what my favourite ingredient is. And then I made it again a few days later.
I really do think this is a perfect everyday meal, so I hope you enjoy it!
2 medium sized sweet potatoes
2 cloves of garlic
1 can of chickpeas
1 dl of vegan milk
Salt & pepper
Pea shoots for garnish
- Chop the sweet potato and put it into a pot, let it boil for about 25-30 minutes depending on the size of the sweet potato
- Fry some garlic
- When the sweet potato is soft, remove the water but leave about 1/3 of the original amount
- Add the chickpeas, garlic, salt and pepper, and the milk. You can decide on how smooth and thick you want the soup by pouring more or less milk into the mixture
- Mix everything with a stick blender until smooth
- Garnish with pea shoots