Baking with Mrs Bouw: Sweet Potato, Parsnip & Coconut Soup
Thursday, February 26, 2015
My cooking style may be best described as 'winging it' (ha!) but I would to the think it has more to do with following my instincts and my heart because I really do love being in the kitchen! Last weekend, I had my heart set on making a big pot of homemade pumpkin soup but when we got to the supermarket, there were no pumpkins to be found! I think here in the US pumpkins are used either for Halloween or more for sweets (i.e. pumpkin pie) so can easily be found pureed in a can but they don't seem as common outside of pumpkin/halloween season. So, instead I just randomly grabbed a few ingredients as we went along. When I got home I didn't really have any idea what I was going to make but this was the end result and it was bloody delicious if I do say so myself! Mr B gave it the big thumbs up and my little Narnie just LOVES soup and this one was no exception... she had one bowl for lunch and three helpings for din dins so it is definitely one for the kiddies too! Not only was it super easy to make but it's also easy on the pocket and you may even have most of the ingredients in your fridge and pantry already. It certainly hit the spot during this cold, snowy Chicago winter... yum!
Mrs Bouw's Sweet Potato, Parsnip and Coconut Soup
2 medium to large sweet potatoes
1 large brown onion
1 litre vegetable stock
1/4 cup coconut milk (1 tablespoon extra for serving)
2 tsp fresh, finely grated ginger
2 cups water
1 tsp olive oil
Salt and pepper to taste
Coriander to garnish (optional)
- Peel your sweet potatoes, parsnip and onion and chop into large chunks.
- Pour stock and water into a large pot, bring to the boil and throw in all of your veggies.
- Reduce heat, place a lid on you pot and simmer for 15-20 minutes until veggies are nice and tender (the longer you simmer, the tastier).
- Separate the veggies from the broth and place to the side.
- Using the same pot, heat your oil and ginger over low heat to release aromas (approx one minute) and then add to the bowl with the veggies.
- Place your veggies and one cup of your broth into a blender or food processor (I did it in two batches and used my Ninja!) and blend until smooth.
- Pour the mixture into a clean pot and add extra broth only if need be to get to the right consistency.
- Stir in coconut milk, season to taste with salt and pepper and place over low heat until soup is heated through.
- Serve with a drizzle of extra coconut milk and fresh coriander.