Wednesday, 11 November 2015

Sweet potato, carrot and barley soup (two ways)

I've come to realise that I'm a bit of a routine girl, one who has recently become very fond of the mighty sweet potato. As this root vegetable regularly finds its way into my shopping trolley, here are two recipes, both equally delicious in their own right and perfect for this time of the year. After a blustery walk or even just a long day, you have two to choose from...a backup if you ever get bored of the first one I suppose.







Sweet potato, carrot and oregano soup with a subtle kick

serves 5-6

2 large sweet potatoes (no need to be too precise with the size of chunks as we're blitzing here!)
3 carrots
1 onion
2 garlic cloves
2 cans of chopped tomatoes
600 ml of vegetable stock
1/2 a teaspoon of cayenne pepper
1 teaspoon of dried oregano
150g of pearl barley

Begin by bringing the barley to a boil and then letting it simmer for an hour to an hour and a half (depending on the cooking instructions). 

Finely chop up the onion, garlic, sweet potatoes, and carrots. 

Begin by gently frying the onion in either a little olive oil or even water (#studentproblems) in a large soup pot. Allow this to soften on a medium- high heat for about 5 minutes, then add the garlic.

After two more minutes add in the sweet potatoes and carrots. Let these fry for about 5 minutes before adding in the chopped tomatoes, stock, cayenne pepper, dried oregano and a pinch of pepper. 

Give this all a good stir, pop on a lid and let it bubble away for about 30 mintues on a low heat. 

Taste and see if it needs a pinch of salt (I tend to add this at the end as the chopped tomatoes I buy here in Paris seem to always contain salt, as well as the stock cube). 

Blend this altogether until smooth and add in the pearl barley once cooked. 


Take 2 (featuring cumin and ginger)

serves 5

2 large sweet potatoes (no need to be too precise with the size of chunks as we're blitzing here!)
3 carrots
1 onion
2 garlic cloves
600 ml of vegetable stock
1 teaspoon of ground cumin
1 inch of freshly grated ginger

Follow the same instructions above and enjoy! 

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