Sweet potato & wild rose el hanout soup

Sweet potato soup, Kather's Kitchen, Monmouthshire

Serves 6

  • 3 tbsp olive oil
  • thumb-sized piece of fresh root ginger, finely chopped
  • 3 garlic cloves, crushed
  • 2 onions, chopped
  • 1 tbsp Forage Fine Foods wild rose el hanout
  • 750g sweet potatoes, peeled and diced
  • 1.2 litres vegetable or chicken stock
  • salt and freshly ground black pepper
  • dried wild rose petals to garnish (optional)
  • - Heat the olive oil in a large, heavy-based pan then add the onion, garlic and ginger and cook over a medium heat for 5 minutes until the onions soften.
  • - Add the wild rose el hanout, stir and cook for a further minute.
  • - Add the sweet potatoes, stirring well to coat them in the spicy onion mixture then cook for a further couple of minutes. Add the stock, bring to the boil then cover and simmer for 25 minutes until the sweet potato is tender.
  • - Blend in batches in a blender or food processor until perfectly smooth. If you do not have a blender, the soup can be passed through a sieve (using the back of the ladle) to acquire a velvety smooth texture.
  • - Return to the pan, bring back up to temperature then season to taste with salt and freshly ground black pepper.
  • - Ladle into warm bowls and garnish with a sprinkling of wild rose el hanout and a few dried wild rose petals.

 

Sweet potato soup, Forage Fine Foods, wild rose el hanout

 

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