Tag Archives: sweet potato

My coral lentil and sweet potato soup

When I am in need of energy, comfort or just recovering, I usually turn to soups! So I devised this one last week in order to get extra protein in after running the London Marathon – and it was a real success with my last born…

The day after the race, my thigh muscles felt so weak – as if they had been shredded to bits! I am not a big fan of sports protein drinks but I felt I needed to rebuild the muscular tissue with some healthy plant protein and so I imagined to mix coral red lentils with sweet potatoes, carrots and indian spices for a restorative orange dish. Orange is such a powerful colour anyhow! Just the colour is enough to replenish depleted energies…

Artful food

Artful food

Ingredients list:

  • Shallots, 2
  • Sweet potato, 1 diced and baked
  • Carrots, 2
  • Red split lentils, 1 cup or 150g
  • Smoked paprika, chilli powder, turmeric , to taste
  • Salt and pepper to taste
  • Water, 1 litre
  • Small tin of coconut cream or 100ml coconut milk

Bake the sweet potato peeled and chunked until soft: about 15 minutes in a hot oven.

Put all the other ingredients, save the spices, into a pan and cook covered until the carrots are soft. Add the diced cooked sweet potato. Blend or not according to what you prefer, put the spices in, mix the coconut cream and serve with a sprinkling of coriander. Easy! And bright orange to lift you out of yourself…

Chunky!

Chunky!

Nutrition notes:

This is full of healthy plant based protein and good carotene and minerals. With the add zing of the spices, it is a properly restorative and energising soup, ideal for shaking off any lethargic feel and opening to Spring.

Creamy!

Creamy!

 

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Thai sweet potato and coconut soup

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Recipe from Avoca cafe in Dublin
Sweet potato is one of my star foods and this soup is a delicious, exotically spiced manner to accommodate it. I love the zing given by the fresh ginger, chillies and lemon grass to lift the sweet and smooth taste of the sweet potato…
Ingredients list:
Sweet potatoes, 2 peeled and diced
Rapeseed oil 4 Tbsp
Onion 1 sliced
Leeks 2 trimmed and sliced
Ginger, walnut-size grated
Green chillies, 2 seeded and chopped
Lemon grass 2, tough leaves removed and interior thinly sliced
Lime 1, pinch of zest
Nam pla or Thai fish sauce
Chicken stock 1 L
Coconut milk 1 cup
salt and pepper
Some olive oil
Preheat the oven to 200°C.
Toss the diced potatoes in 2 Tbsp of olive oil, season with salt and pepper and roast in the oven for 15 min until tender.
Heat the rapeseed oil in a wok-like pan and add the sliced onion. Fry for a few minutes, add the sliced leeks, grated fresh ginger, chillies, lemon grass and zest.
Add the stock and fish sauce and simmer for 10 minutes.
This works very well in the Thermomix, just adjust times and temperatures accordingly.
Add the sweet potatoes along with the coconut milk.
Check the seasoning and serve with torn basil if you have any.
I liquidized two thirds of this soup, then blended it back with the non-liquidised third and it was smooth and creamy with just the right amount of texture and bite!
This is my current favourite: It beats all the other soups hands down. And it is deceptively quick to make – especially with the right blender… My mom brought me the above recipe book back from Ireland and it has become a big favourite!
Nutrition notes: Sweet potatoes is a super-food with low GI and lots of vitamin C and A. Ginger, lemon grass and chillies are great detoxifying aids. This is a good detox option and despite its sweetness, a great nutritional choice, so I can indulge with a clear conscience.
Sweet potatoes are an excellent source of :
– Vitamin B6
– Copper and Manganese
– Bêta-carotène which is a great anti-oxydant element, so protecting us from cancers.
They also contain
– Vitamins A, E, B and C
Plus a good deal of fibre and zinc- essential for a healthy digestion and immune system.

>Hot red pepper and sweet potato soup

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This warming soup has a lovely hot colour and is packed full with vitamins. Sweet potatoes are a great low GI food so you won’t have hunger pangs for a long time after this! This is a very tangy and spicy “grown -up” soup so you can even serve it at a dinner party but to me this is just the ideal quick and healthy family fare that you want on a cold evening.


Ingredients list:
1 seeded red pepper
Half a red chilli
2 medium sweet potatoes
2 shallots
1 carrot
1 litre of vegetable stock (2 cubes of Maggi)
1 Tbsp of ground cumin and some cinnamon
Pinch of sea salt



Put everything in a deep pan and bring to the boil. Cook until soft, adding water if necessary. Blitz until smooth. It will be thick and creamy but not too dense.
Serve with a twist of pepper mill and a pinch of cinnamon in each plate.