Saturday, March 15, 2014

Recipe: Sweet Potato, Miso and Garlic Soup

This is a very unusual soup, and really rich, smooth and creamy (even if you don't garnish it with the cheeky drizzle of double cream that I suggest). Miso paste is a paste made of fermented soy beans, an ingredient used commonly in Japanese cookery, and can be found in all major supermarkets- usually in the 'World foods' section. I suggest "season to taste with soy sauce and pepper", as this further adds to the Asian flavour of the soup- although you just can use salt if you want. It's important to add this to taste though, as miso is a fairly salty ingredient all ready.

Sweet Potato, Miso and Garlic Soup (serves 5)

2 tbsp vegetable oil
5 white onions, diced
8 cloves garlic, chopped
2 tsp cumin
1.5 litre vegetable stock
35g brown miso
750g sweet potatoes, peeled and cied
1 broccoli stalk, diced (or a handful of florets)
Soy sauce and pepper to taste
Swirl of double cream to serve (optional)

1. In a large saucepan, fry the onion and garlic in the vegetable oil for 5 minutes. Add the cumin and fry for a further 2 minutes. Add all the other ingredients (except the double cream) and cook on a medium high heat for 30 minutes.
2. Blend soup, season to taste, and serve garnished with a swirl of double cream if desired. 

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