Winter continues to linger, and one thing I find helps make the long, cold winter months a little more enjoyable is a yummy, healthy, home-made soup! Here is a soup recipe (I highly recommend) that we tried out last week for a dinner party (and I am in the process of making right now!):
Corn & Sweet Potato Soup
serves 6 (although we actually doubled this recipe and 6 of us ended up finishing it off!)
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 small red chilli, seeded and finely chopped
7 1/2 cups vegetable stock
2 tsp ground cummin
1 medium sweet potato
1/2 red bell pepper, finely chopped
1 lb corn kernels
salt and ground back pepper and lime wedges to serve
1. Heat the oil and fry the onion for 5 minutes until softened. Add the garlic and chilli and fry another 2 minutes.
2. In the same pan, add 1 1/4 cups of the vegatable stock. Bring to the boil and simmer 10 minutes.
3. Mix in the cumin, diced sweet potato, and simmer for 10 minutes.
4. Add the pepper & corn and simmer for 10 minutes. Process half of the soup until smooth and then stir into the chunky soup. Season and serve with lime wedges for squeezing over.
It's easy and delish! The recipe came from a book I love: The Complete Book of 400 Soups by Anne Sheasby. We purchased a Cuisinart hand blender with some of our Christmas cash, and we love it! It makes pureeing soups so much easier than using a regular blender. After step 3, I add half the soup to a crock pot, and puree it in there. Then, I just poured the rest of the soup in the crock pot, and it stayed warm until the dinner guests arrived and were ready to eat.
Hope you enjoy!
p.s. I'm not a huge fan of sweet potatos (even though I know they are very healthly), but I love this soup!