O M G… I know you have heard this before but, this time I really mean it. I have made one of the best soups I have ever tasted. Thanks to Jackie over at Marin Mama Cooks who turned me onto this masterpiece in Gwyneth Paltrow’s New cookbook It’s All Good.
If you have never read Jackie’s blog now is the time. She has beautiful pictures and even better, tasty simplistic recipes for the whole family. I want her to cook for me just one week… that’s all I’m asking/ begging!
Ok now onto the soup. I modified Gwyneth’s original recipe by adding in some more veggie power with carrots and tomatoes. If you want to keep it really simple you can skip them. I think the coolness of the added veggies goes well with the kick of the red onion and spicy habanero pepper.
Now hear this warning! This soup is SPICY. Like not to be fooled around with spicy. Originally I had used one and a half habanero peppers with only half the seeds and just stirring it in the pot I could tell it was way to spicy. You can always take the peppers out before you blend it if you think its going to be too spicy but you still want a little bit of kick. My unsuspecting boyfriend spooned a big gulp into his mouth before I could warn him and it sent him coughing! For me it’s not too much, but rather an unexpected flavor in a beautiful bisque
While the stove top cook time may be a bit of an investment (25-20 mins, so about 50 mins from start to finish) you will love the fresh tasting results. I also whipped up an added bonus while the soup was boiling away. Chipotle croutons can be made on the quick with some day old ciabatta bread and a bit of oil and spices.
Who says soup is only for winter? Definately NOT me!
Spicy Sweet Potato Bisque- Vegan
3 Medium Sweet Potatoes Peeled and Chopped
1 Medium Carrot chopped
1 Medium Red Onion Chopped
2 Cloves of Garlic Minced
1 Habanero Pepper
1 Tablespoon Cumin
5 Springs of Cilantro
1/5 Can of Chopped Tomatoes
4 Cups Vegetable Stock Plus 1 Cup added in after blending (5 total)
1.5 Tablespoons Olive Oil
1) Bring the heat on a large pot up to a medium to high temperature and add your olive oil. When the oil is hot stir in your chopped red onion, carrot, garlic, cilantro and habanero peppers. Sauté the vegetables in your pot for about 5-7 minutes until the onion is translucent and fragrant.
2) Stir in your cumin and give it a minute or two to toast up nicely.
3) Add in the rest of the ingredients (sparing 1 cup of vegetable stock for later). Bring the pot to a boil then reduce the heat to simmer for about 25- 30 minutes. Your cook time could be more or less depending on how small you chopped the sweet potato. Stir the soup every once in a while.
4) Take out the cilantro. If you have kitchen twine you can tie them together to make it easier. I didn’t and it worked out just fine.
5) Puree the soup in your blender, in small batches if you have to. Make sure to get the soup nice and smooth!
6) Once back in your original pot add in the last cup of vegetable stock to thin out the soup. Add more if you want a thinner soup and less if you want it thinker. I found that 5 cups made it just right! Reheat the soup if you have to.
Chipotle Croutons- Vegan
Half a Loaf of Day Old Ciabatta Bread
1 Tablespoon Olive Oil
1/4th Teaspoon Cumin
Pinch of Ground Red Pepper
1) Turn your oven to 400 degrees and line a baking sheet with aluminium foil for easy clean up.
2) Slice your bread into 1 inch cubes. Add those cubes to a plastic bag along with the rest of the ingredients. SHAKE SHAKE SHAKE….
3) Once the olive oil and spices are mixed well with the bread pop them onto your baking sheet.
4) Bake 15 minutes giving them a stir once in the middle of your baking time. If the bread is fresher you might need more time to make the croutons harder.
Spicy and just the way I like it! What is your favorite summer time soup?