- 150 grams Oniondiced (approx 1 med size onion)
- 2 tablespoons Gingerfinely diced
- 2 tablespoons Garlicfinely diced
- 900 grams sweet potatoes
- 60 millilitres White Wine
- 1.5 litres Chicken Stockfor a vegetarian version use vegetable stock
- 1.5 tablespoons extra virgin olive oil
- 1/2 tablespoon cinnamon
- sea salt flakes
- freshly ground black pepper
My girlfriend Julie’s mother has not been feeling well as of late. I wanted do something for her but considering that she is in England and I am in Australia it is kind of hard to prepare her a nice bowl of warming comfort soup. I thought the next best thing might be to write her a recipe for a nice soup.
The great thing about this soup is that it pulls off the comfort factor without the usual ‘comfort’ ingredients of butter and cream, which in all honesty probably don’t do much to help anyone get over an illness.
In fact this soup is comfort and health all in one. Thanks to the sweet potato’s much lower glycaemic rating than regular potato you won’t find the inevitable post eating blood sugar spike and subsequent crash of many energy rich winter meals. Which is perfect as the UK is heading into Spring! Add to that ginger’s excellent properties as a digestive aid and your body can use the energy to focus healing rather than digesting. Then add in the ultimate comfort spice; cinnamon and hopefully your soul will also thank you for making this soup as tonight’s dinner.
I apologise that I am not there to make it for you in person Helen, but I do hope you enjoy it and start to feel better soon. All the best for now, Paul.
- In a large saucepan or stockpot heat the olive oil over medium-high heat.
- Add the onion, garlic and ginger and sauté until translucent while stirring continuously (approx 3 minutes).
- Turn heat to high for 1 minute, while continuing to stir.
- Add the wine and deglaze the pot.
- Add the sweet potato and sauté a further 4 minutes.
- Once the sweet potato is starting to colour, add a splash of the stock and deglaze the pot with a wooden spoon.
- Add the remainder of the stock and the cinnamon.
- Bring to the boil.
- Lower the heat to a simmer and simmer for 30-40 minutes (until sweet potato is soft and mushy).
- Remove from the heat and allow the soup to cool slightly.
- Transfer to a food processor or use a hand held stick blender, process the soup until smooth.
- Return to heat to warm up.
- Taste for seasoning and adjust as required.
- Serve with crusty bread, and a dollop of low fat yoghurt or light sour cream in each bowl.
- Can be made as a vegetarian soup, using vegetable stock instead of chicken stock.