Today just so happens to be one of those nice lazy beautiful Sundays, a few chores to do around the house, and a great day to batch cook! Aileen's on a cooking mission today, adding to our ever-expanding list of go-to recipes (seems like most people have about twenty go-to recipes, with about ten favourites that they keep going back to).
My contribution to this week's menu will be soups. I love soups because you can keep adding to them, tweaking the flavours, and simmering, without having to be too concerned about overcooking or timing.
Below is one of my go-to soup creations. Although it has a lot of ingredients and tastes great as a final product, you can add or subtract as you please, just keep sampling throughout and you'll find a flavour that works for you and whatever you may have in your pantry and fridge.
Sweet Potato Coconut Ginger soup
Serves 4-6
1 Tbsp extra virgin coconut oil (or other heat stable oil)
2 cloves garlic, sliced
3 small onions, roughly chopped
1 tbsp Balsamic vinegar
3 medium sweet potatoes
3 medium carrots
3 medium parsnips
2 thumb sized pcs Ginger root
1tsp black peppercorns
2 cups water
Small bunch fresh thyme leaves, no branches
3 tbsp apple cider vinegar
1 can coconut milk, sodium metabisulphite free
3 bay leaves
1 tsp Dried oregano
1 tsp Dried basil
1 tsp salt
Handful coriander, garnish (optional)
1. Heat oil to medium-high heat, adding garlic and onions. Cook until onions brown, stirring regularly.
2. Add potatoes, carrots, parsnips, sweet potatoes, ginger and balsamic vinegar. Cook for 10 minutes.
3. Add peppercorns and water and heat to boil. Bring down to simmer and cook for 40 minutes or until vegetables soften.
4. Blend ingredients until smooth in a blender or with hand blender.
5. Add thyme, applec cider vinegar, coconut milk, bay leaves, oregano, basil and salt. Simmer at low heat for 5 minutes. Turn off heat.
6. Add fresh coriander before serving, if desired.
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