51. Spicy orange soup in a sweet potato bowl

So, I bought the world’s BIGGEST sweet potato…

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… I didn’t even want to buy sweet potatoes this shopping trip, but how could I resist?!

But what to do with it? Wedges? Chips? Mash? Maybe, but surely such a giant spud is worthy of better things?

Like an edible soup bowl! Filled with a lovely spicy orange soup, made with butternut squash, carrots, orange peppers and of course sweet potato flesh. And some black beans and pearl barley to give the soup some bite.

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The trickiest part of this recipe was hollowing out the potato. It reminded me of pumpkin carving at Halloween. In fact, this recipe would probably make quite a festive spooky dish since its orange.

If you don’t like spicy food, hold back the chilli. I thought it had a kick that hit the spot but the hubby struggled to eat his!

 

Recipe (serves two with tonnes of soup left over…):

1 x giant sweet potato (or a couple of mini pumpkins would work as well)
1 x cup finely chopped carrots
3 x spring onions (sliced)
The hollowed out flesh of the sweet potato (around 3 cups worth)
1 x tsp dried thyme leaves
¼ x tsp chopped fresh chilli
¾ x tsp white pepper
1 x tsp ground cumin
1 x tsp paprika
1 x tsp smoked paprika
1 x tsp grated nutmeg
1 x medium onion (cut into quarters)
2 x cups coarsely chopped squash
1 x orange pepper
x medium onion
¼ x cup pearl barley1
¾ x cup dried black beans (soaked overnight)
m1 x veggie stock cube
1.5 x L water
Veggie oil

Method:

Put the squash, pepper and onion pieces onto a lightly greased baking tray and roast at 180oC for 20 minutes or until soft but golden round the edges.

In a pan, boil the black beans and pearl barley until tender.

In a large pan, sauté the carrots, spring onions, thyme and sweet potato in a pan and cook on a medium heat until everything begins to turn brown.

Add the water, stock cube and spices and stir before bringing to the boil.

Drop to a simmer and cook until all the veg is soft.

Add the roast veg and simmer for 5 minutes longer.

Take off the heat and using a hand blender, whiz until smooth.

Add the cooked beans and pearly barley. Set to one side and re-heat when ready to serve.

Slice the sweet potato in half and scoop out the middles to create a bowl shape. This requires a bit of muscle!

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The potato will take around 45 minutes to cook at 180oC depending on size. For the first 25 mins I left a scrunched up piece of foil in the centres to make sure the middle stayed soft. If you’re feeling confident you could make the soup whilst the bowls cook.

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Serve by ladling soup into each sweet potato bowl and garnish with soya cream and rocket if you want to be fancy.

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Flash-Gordonette…x

 

 

 

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