Thursday, April 5, 2012

:: Spicy Sweet Potato & Macadamia Soup ::


This soup was based on my African Peanut Soup, but I devised this variation for a competition being held by Choku Bai Jo, a local Farmers Outlet store, based on ingredients bought from their store. The prize was $250 store vouchers, which I thought was quite exciting! I didn't win. Originally the competition was for soups, but when recipes for non-soup foods were posted, I guessed they decided to change the rules. Up until then, only two of us had entered recipes (for soup), so fair enough! The winner included not only a photo of a cute baby (who can compete with a baby!) but also, the entrant said she would donate the prize to a local soup kitchen. I must say, I felt embarrased that I had greedily worked on the recipe & set up photos, hoping to take home the prize and consume it myself!! Oh well, I now have a new recipe for delicious soup, hope you enjoy it too...



Spicy Sweet Potato and Macadamia Soup
(Serves 4)

Ingredients
  • 1/2 cup macadamias, chopped roughly
  • 2 tablespoons of olive oil or butter
  • 1 medium onion (or ½ a large one), diced
  • 2 – 3 cloves garlic, crushed
  • 2 tablespoons fresh ginger, finely chopped/ grated (approx. 4 cm piece)
  • 1 tablespoon of deseeded finely chopped hot chilli (approximately), to taste
  • 3 cups stock, vegetable, beef or chicken (I used homemade Bonah beef stock)
  • 1 large sweet potato, peeled and chopped into cubes, about 1cm
  • 1 bottle of home preserved tomato passata, or a 400gm can of Australian tinned tomatoes, chopped
  • 2 cups of greens, bok choy or spinach, rinsed, drained & chopped (about 2 to 3 large spinach leaves)
  • 2 to 3 tablespoons of fresh green herbs, torn or chopped, to serve, like coriander, basil, flat leaf parsley, or small amount of mint
  • Salt to taste
  • Squeeze of lime or lemon to taste

Variations
·         Use cubes of pumpkin instead of sweet potato (less cooking time)

·         Add legumes, corn, beans or other in season produce

Method
  1. Heat the oil or butter in a large pot over medium heat. Toast the macadamias til golden. Set aside, to garnish with.
  2. In the same pot, using the remaining oil/ butter (or add a little more) and saute the onion, garlic, chilli and ginger for about 5 minutes, until the onion is soft.
  3. Add the stock, sweet potatoes, and tomato passata (or tinned tomatoes and their juice).
  4. Bring to a boil, then reduce heat. Add the greens and simmer for about 30 to 40 minutes with lid on, until the sweet potatoes are soft when poked with a sharp knife. Gently stir, occasionally.
  5. Taste and season with salt, as needed.
  6. Garnish each serving with a sprinkle of the toasted macadamias, a squeeze of juice if desired, and some fresh green herbs.