There are few things I like more than a bowl of homemade soup on a cold winter day. In fact, I’d be happy to eat soup for lunch and dinner and anytime in between.
My youngest son has also become something of a soup junkie, though his repertoire is limited to a few favourites. Sweet Potato Soup—with white beans, maple syrup and balsamic vinegar—a recipe that came with our Good Food Box from FoodShare many years ago, tops his list. He often helps make it and likes to have it at least once a week in his school lunch.
So in honour of the cold weather and upcoming Valentine’s Day, here’s my recipe for love in a bowl. (I often double or triple the sweet potatoes, onions and stock to taste.)
Sweet potato bean soup
1 tbsp each butter and olive oil
1/2 onion coarsely chopped
1 rounded tsp curry powder
2 medium sweet potatoes, peeled, diced
About 5 cups vegetable stock
19 oz can white beans (cannellini are especially tasty but navy or white kidney beans work as well)
1 tbsp each balsamic vinegar, maple syrup (both optional but highly recommended)
Sea salt, freshly ground pepper to taste
Add butter and oil to 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, 1-2 minutes. Add hot stock. Bring to a boil, reduce heat to low and simmer, covered, about 20 minutes or until sweet potato is soft. Add beans and puree until smooth using a hand blender. Add vinegar and maple syrup (if using), salt and pepper. Garnish if you like with a dollop of yogurt, parsley or coriander.
[photograph by Andrea Curtis]