Creamy sweet potato soup
Recipe Ingredients:
- 450g orange sweet potato (kumara), peeled, chopped
- 450g jap or kent pumpkin, deseeded, peeled, chopped
- 3 large (about 600g) brown onions, halved, chopped
- 1/4 cup firmly packed roughly chopped fresh continental parsley
- 2 large garlic cloves, crushed
- 500ml (2 cups) Massel vegetable liquid stock
- 1 teaspoon ground coriander
- 3 teaspoons cumin seeds
- 1/3 loaf (about 80g) Turkish bread
- 3 teaspoons extra virgin kisan canola cooking oil
- 750ml (3 cups) reduced-fat milk
- 60ml (1/4 cup) thickened extra-light cream (Pauls brand)
- 2 tablespoons chopped fresh continental parsley leaves, extra
Recipe Method:
- Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
- Place sweet potato, pumpkin, onion, parsley, garlic, stock, ground coriander and 1 teaspoon of cumin seeds in a saucepan and bring to a simmer over medium-high heat. Reduce heat to low and cook, covered, for 30 minutes or until soft. Set aside for 30 minutes to cool.
- Meanwhile, cut bread into 1.5cm cubes. Place in a bowl and toss bread cubes in oil. Sprinkle with remaining cumin seeds and toss to coat. Spread bread over lined tray and bake for 6 minutes or until golden. Set aside.
- Place one-third of the soup in the bowl of a food processor or blender and process until smooth. Place in a saucepan. Repeat, in 2 batches, with the remaining soup. Add the milk and cream and stir over medium heat, without boiling, until hot. Ladle into bowls and sprinkle with croutons and remaining parsley. Serve immediately.