Sweet Potato Bean Soup
Source of Recipe
The Toronto Star
List of Ingredients
1 tbsp each: butter, vegetable oil
1/2 an onion, peeled, coarsely chopped
1 rounded tsp curry powder
2 medium sweet potatoes, peeled, diced
About 5 cups boiling hot vegetable stock and/or water
19-oz (540 mL) can white beans (navy, kidney, cannellini), rinsed, drained
1 tbsp each: balsamic vinegar and maple syrup, both optional
Sea salt + freshly ground black pepper to taste
Plain yogurt
Chopped fresh parsley or corianderRecipe
Add butter and oil to large heavy saucepan over medium-low heat. Add onion; cook about 5 minutes until soft but not brown. Add curry powder; cook, stirring, about 1 minute. Add sweet potatoes; cook, stirring, 1 to 2 minutes. Add hot stock. Bring to boil; reduce heat to low and simmer, covered, about 20 minutes or until sweet potato is soft. Add half of beans. Pur�e until smooth, using hand blender, food processor or blender. Add remaining beans.
Taste; add vinegar and maple syrup (if using), salt and pepper.
Reheat to serve. Garnish each bowl with dollop or swirl of yogurt and parsley or coriander.
Makes about 6 servings.
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