Tonight was the maiden voyage of Homemade Soul nights. We discussed forming a band while eating soup and listening to funk and soul music. It’s good to be alive!
Dinner guests sporting our apron collection:
The acutal soup didn’t photograph all that well; such a shame considering the health:ease:taste:affordability of the whole meal. Make your own version of this… Jamie and I both modified it based on the recipe from her special soup cookbook. (Jamie, I lost your text message… what’s the name of this book?)
Anyway, here are the plated garnishes:
Perfect meal for number any number; just double or triple it!
Corn Sweet Potato Soup:
Corn & Sweet Potato Soup
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves
1 small red chile, seeded and chopped
7 1/2 cups veg stock
2 tsp ground cumin
1 med sweet potato, diced
1/2 red bell pepper chopped
1 lb. corn kernels
salt & pepper to taste
lime wedges to serve
1. heat oil, fry onion for 5 minutes, til soft. Add garlic, chile, cook 2 more minutes.
2. in same pan, add 1 1/4 cup stock. bring to boil and simmer 10minutes.
3. mix cumin with a little stock (1 tbsp – ish) to form a paste, stir in soup. add sweet potato, stir, simmer for 10 minutes. season and stir again.
4. add red pepper, corn and remaining stock, simmer 10 minutes. process half of soup until smooth and stir into the chunky soup. season and serve with lime wedges for squeezing over.
(these are the nutrition values from the book: 188 cal; protein 6.9g; carbs 8.5g; sugars 7.3g; fat 14.9g [sat. 4.3g]; cholesterol 0mg; calcium 134mg; fiber 3.6g; sodium 1027mg)