sweet potato soup with portabella mushrooms
Food Waste is a worldwide problem, with the US and Europe producing the highest amount. Worldwide, one third of food is wasted. Therefore, we try to be very careful with our shopping and keeping up with food so we reduce our own food waste to a minimum.
I recently found myself with a nice batch of sweet potatoes that were still OK, but definitely needed to be used. I quickly decided I wanted to do a soup, but nothing too complicated. I skimmed through some recipes, but didn’t really find one, so I just made up my own. Turns out, it is one of my better creations. Hope you enjoy it as much as we did.
Bonus: After my stick mixer gave up the ghost, I was eager to try my new one.
Yield: 4 servings
Prep time: 20 minutes
Cook Time: 25 minutes
Total time: 45 minutes
Ingredients
Soup:
2 lbs sweet potatoes
2 yellow onions
3 cloves garlic
3 tablespoons extra virgin olive oil
1 quart vegetable broth
1 can coconut milk
2 tablespoons soy sauce
1 tablespoon black soy sauce
1 teaspoon sweet paprika
1 teaspoon turmeric
1 teaspoon ginger
1 teaspoon garam marsala
1 tablespoon apple cider vinegar
salt and pepper to taste
Portabellas:
8 ounces portabella mushrooms
1 tablespoon extra virgin olive oil
1/2 teaspoon garlic powder
salt and pepper to taste
How is this sustainable ?
All ingredients I used in this dish were organic.
Instructions
- Peel and cut sweet potatoes into 1 inch cubes.
- Peel and chop onions and garlic.
- Heat up oil in a large stockpot.
- Sauté onion and garlic over medium heat for about 2 minutes until they’re translucent.
- Add cubed sweet potatoes.
- Add chicken broth, increase burner to medium-high, and let it reduce a little.
- Add coconut milk and let the soup simmer for about 20 minutes on low heat.
- Purée soup with a stick mixer until it is smooth.
- Add soy sauces, paprika, turmeric, ginger, garam marsala, and apple cider vinegar and mix well.
- Add salt and pepper to taste.
- While the soup is simmering, cut portabellas into small chunks.
- Heat olive oil in a frying pan.
- Add portabellas and sauté them till they are juicy, but still firm.
- Season with garlic powder, salt and pepper.
