Denise says:
I first came across sweet potatoes about 15 years ago when I was weaning my daughter on to solids. Nowadays they are readily available in most supermarkets and like all potatoes are extremely versatile.
With the ever-growing interest in health and natural foods, the low fat high vitamin sweet potato is quickly finding its place in the family weekly diet. It blends well with herbs, spices and flavorings producing delicious dishes of all types from main dishes, casseroles and salads to breads and desserts…..and soups.
This is a wonderful warming soup with a great combination of flavours. It is easy to prepare and makes an interesting start to most main courses. It will freeze so make double and keep one batch for another time. Although roasting chestnuts is a fun way of spending a Sunday afternoon and taste delicious hot off the pan, for this recipe you can buy them ready-peeled, vacuum packed or frozen to save time.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves: 6 - 8 people
Ingredients:
1.3 kg Sweet potatoes (Approximately 5 potatoes) – peeled and roughly chopped into small pieces2 tablespoons – olive oil
2 red onions – peeled and roughly chopped
4 cloves garlic- peeled and finely chopped
1 teaspoon – dried cumin
2 teaspoons – dried cinnamon
200g Chestnuts – cooked and peeled (Vacuum packed or frozen are ideal) – roughly chopped
1.5 litres vegetable or chicken stock
Salt and freshly ground black pepper
Garnish
Sprigs of parsley- finely chopped
Method
1)Heat the olive oil in a large saucepan. Sauté the sweet potatoes, red onions, cinnamon, cumin and garlic for 5 minutes.2)Add the stock. Bring to the boil and simmer for 20 minutes.
3)Taste and season accordingly. Add the chestnuts.
4)Transfer half of the soup into a liquidiser or food processor and whiz together. Return this to the saucepan and reheat when ready to serve.
To serve the stylish way: Serve the hot soup in warmed bowls with sprigs of parsley.