Having got in touch with my family for further inspiration for the blog, my sister emailed me this recipe that sounded perfect to share with everyone…
I first fell in love with sweet potatoes while living in Sydney – where you can’t move for colourful delis jam-packed with antipasti and homemade soups, such as beetroot, pumpkin and of course my favourite… sweet potato. Perfect to pop in and buy for dinner after a long day at work. This recipe was inspired by Sydney and the process is loosely based on Delia Smith’s soup making. Good and old-fashioned, but very hearty and cosy food (they have winters in Sydney too!).
3 sweet potatoes
1 white onion
1 large potato
50g (1.8 oz) butter
425ml (approx 3/4 pint) of chicken or vegetable stock (gluten free)
140ml (approx 1/4 pint) semi-skimmed milk
Salt and freshly ground black pepper to season
1 Peel and roughly dice all the vegetables into approximately 1cm (0.39-inch) thick cubes. Add them all to a large, thick-bottomed pan and add the butter, stirring the vegetables until they are all coated. Leave on a very low heat with a lid on the pan for 15 minutes to allow the vegetables to gently sweat. Stir occasionally.
2 Then, add the stock and the milk and stir. Leave to simmer with the lid on the pan for another 20 minutes, Do not let the soup reach boiling point or the milk might burn. Stir occasionally.
3 After the 20 minutes, the vegetables should be lovely and soft.
4 Then the fun bit – either pop into a liquidiser or use a hand-held device like me, straight in the pan – and liquidise away. You need to make sure all the lumps are gone.
5 If you used a big liquidiser, return the soup back to the pan when you’ve finished blending.
6 Gently heat the soup through in the pan and season with salt and pepper to taste.
The soup will be thick – just how I like it, but it can be thinned out with a cup or two of water if you find it too much.
Serve with chunky bread or the next best gluten-free variety.