Sweet potatoes are amazing, as well as being low Glycemic Index and great for me as a diabetic. With several sweet potatoes in the fridge, it seemed sensible to use some up. We need to add a fair bit of flavour to sweet potatoes as using them in this quantity can make for a very sweet soup indeed. Most of my sweet potato recipes for soup, tend to have some tomatoes in it for some acidic balance, but for once, sweet was the way to go.
This was my third attempt. The first one was tasteless and the second I overseasoned.
Soupmaker: Cream of Sweet Potato Soup
- 100 g Leeks sliced finely.
- 50 g Onion sliced finely.
- 550 g Sweet Potato chopped into small pieces.
- 10 g Rapeseed Oil.
- 1 Teaspoon Salt.
- 1 Teaspoon Finely Ground Pepper.
- 2 Vegetable Stock Cubes.
- 1 Teaspoon Turmeric.
- 1 Teaspoon Paprika.
- 1 Teaspoon Nigella Seeds.
- 1 Star Anise.
- Half Lemon.
- Water to top up to 1600ml Level.
- 100 ml Cream – Optional
- Saute the leek and onion with the salt in the rapeseed oil.
- Add all the other ingredients to the pot, apart from the lemon and the cream.
- Select the chunky setting. For me, I remove the star anise before blending for a smooth soup.
- When the soup is finished, squeeze in the lemon juice of half a lemon. I remove the star anise and eat chunky, or as my kids prefer, blended to a smooth puree as in the image.
- If you are freezing any of this recipe, do so before adding any cream. The soup will be fairly sweet.