So the idea was to design my own Sweet Potato soup recipe.
Why sweet potato soup? Why not:
- High in vitamin B6
- Good source of vitamin C & D
- Contain Iron
- Contain Magnesium
- Contain Potassium
- Low GI
- High in carotnoids
Anyway, less health and more recipe.
I pretty much started by looking at different articles online to get an idea of quantities of ingredients, different combo of flavours etc… etc.. to come up with mine, its possible that it resembles another recipe, but this is all my doing :P
1 KG of Sweet Potatoes
5 Cups of Campballs low sodium chicken stock
1 cayenne chilli
25 grams of fresh ginger
1/2 of a nutmeg seed/pod/whatever you call them
4 big Kaffir lime leaves
Juice of 1 lime
1.5 tsp of Fish Sauce
Black pepper to taste
1 tbs of brown suger
165ml can of coconut cream.
I used a smallish home grown cayenne, you can pretty much use what you want if you want more or less heat. The Cayenne added nice flavour and a nice chilli tingle without being too hot or building.
Chilli heat is subjective of course so go with what you know / prefer.
We have our own Kaffir lime tree, so we have nice big leaves to choose from.. Really wish I weighed them for acccuracy though…
Using a microplane, grate the ginger untill you have 25grams and bung it in a large pot.
Slice the chilli and bung it in
Dice the sweet potato into 2cm chunks, doesnt really matter its just to speed up cooking… Chuck em in the pot.
Bung in the stock
Grate in half a nutmeg seed
Bruise and tear (not into small bits) 3 kaffir lime leaves and chuck em in
Squeeze in the juice, then drop in the rind.
Bring to the boil then simmer for about 20 min or until the sweet spuds are soft.
Fish out the lime halves and kaffir lime leaves.
Add the coconut cream, a good handful of basil leaves, the last kaffir lime leaf, sugar, a good wack of pepper and the fish sauce and blend using a stick blender (or transfer it to your blender blender)
Add more basil to taste if you think it needs it.
Really happy with this, not sure there is much I would change.
I’ve written the method pretty much exactly the same as I made it..
So with the kaffir lime leaves, I removed them as I initially planned to do, but you could taste somthing was missing so I threw another big leaf in hit it with the stick blender.
This did mean you didnt get a super smooth soup, however it added more flavour and occasionally you would get a bit of leaf that added a bang of flavour.
The sugar was an unplanned planed addition. I’ve made an awesome sweet potato mash which used brown sugar and rum.. So I had both of those in the back of my head if it needed an adjustment to get the flavour right.
The basil was an extra addition that was hit with the blender in the same way as the kaffir lime, wasnt initially planned but finished it off nicely. Same deal. Added flavour over all, and you got the odd hit of basil now and then.
I served it with Pana di casa bread just torn up and chucked in, I like eating soup that way.
Potential tweaks? Perhaps some Kaffir lime rind, Thai Basil instead of normal basil.. And maybe lemon grass to make it more “Thai”