One of my favorite comfort foods is soup. Hot, cold, spicy, sweet, sour, hearty or light… there’s a soup out there for everyone. Recently I pick up a copy of “Soup for Syria,” a cookbook compiled of soup recipes from well-known chefs and cookbook authors from around the world. All proceeds from the sale of this cookbook go towards the plight of the Syrian refugees and this beautifully illustrated book would also make a wonderful gift for Christmas. Every little helps.
The Spicy Sweet Potato soup was the first recipe I tried. Peanut butter is one of the ingredients in this soup and with the garnish of lime yoghurt, tomato and fresh coriander, we really enjoyed the delicious combination of flavors. The recipe suggested using home-made peanut butter, instead bought an organic brand with no additives. When making the soup didn’t add all the peanut butter as suggested, I would have found the taste overpowering… but you might like to add it all. If not sure, gradually add the peanut butter and taste as you go. The soup also tastes really good without the peanut butter and those with nut allergies can omit this ingredient altogether. Added some coriander powder for it’s citrusy flavor and extra chili flakes for a spicier kick. Had no vegetable stock so used chicken stock instead.
This gorgeous cookbook is available at Words Bookstore and Cafe, Bahrain and on amazon. For those that live in our area Words Bookstore are holding a “Soup for Syria” charity event on the 15th of December 7pm, get in touch (17690790) if you wish to find out more details and attend.
Spicy Sweet Potato Soup with Lime Yoghurt
Adapted from the “Soup for Syria” cookbook. Recipe contributed by Oumayma Nadar
125g plain yoghurt
1 teaspoon lime zest
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, chopped
2 tablespoons of freshly grated ginger
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander (optional)
1/4 teaspoon crushed red chili flakes
2 large sweet potato, peeled and cubed (I had 700g prepared weight)
1 liter of vegetable stock (used chicken)
50g smooth peanut butter (home-made or the best you can buy) ( I only added 20g of peanut butter)
juice of 1 lime
sea salt, to season
1 large tomato, de-seeded and diced
2 tablespoons freshly chopped coriander
How to make:
Add the yoghurt and lime zest into a small bowl, mix together. Set aside in the refrigerator and allow the flavors to blend.
Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion, cook until softened but not browned, about 5 minutes. Add the garlic and ginger, cook for about a minute. Add the cumin, coriander and chill flakes, cook for another minute or until fragrant.
Add the sweet potato and stock, stir ingredients together. Bring to a boil and reduce heat to low and simmer. Cook the soup for about 15 to 20 minutes or until sweet potato is tender.
Let the soup cool for about 10 minutes before adding to the blender. Blend the soup until smooth. You may need to do this in batches. Return the soup to a clean saucepan and whisk in the peanut butter and lime juice. Season the soup with salt to taste and re-heat gently without boiling.
Ladle the soup into warm serving bowls and garnish with a dollop of lime yoghurt, some tomato and coriander. Serve immediately with soft rolls or your favorite crusty bread.