A Warming Winter Soup

It seems guests are always looking for new soup recipes, and this healthy low fat option is so tasty that it has become one of Tanda Tula’s house favourites. A little twist on a mushroom soup, but not quite a sweet potato one either. Perfect for vegetarians, but popular with everyone. We wanted to share the recipe on the blog because it is one that guests so often ask for.

We hope you enjoy it. If you want to beef it up a bit add some crispy bacon chopped into small pieces as a sprinkle right at the end.

Sweet Potato and Mushroom Soup

Ingredients:

  • 2x medium Sweet Potato (White)
  • 1x medium White Onion
  • 1x punnet White Mushrooms
  • 1x clove Fresh Garlic
  • 250ml Cream
  • 200ml Coconut Milk
  • Method:

    1.Peel the Sweet potato, cut into blocks and leave to one side in a bowl of water.

    2.Quarter the mushrooms and leave to one side.

    3.Dice the onion and garlic.

    4.In a pot over high heat, fry the onion and garlic until the onion turns light brown in colour.

    5.Add the mushrooms and continue to fry for a further 5 minutes.

    6.Add the sweet potato.

    7.Add enough water to cover the sweet potato by about 1cm.

    8.Turn down the heat and simmer until the sweet potatoes are soft.

    9.Remove the soup from the heat and blend with a stick blender until smooth.

    10.Stir in the cream and coconut milk.

    11.Season to taste.

    12.Serve with either toasted baguettes or croutons.

     

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