Cooking with Deidre - Sweet Potato & Ginger Soup

SWEET POTATO AND GINGER SOUP

 

INGREDIENTS

600g Sweet Potato                        125 g (half a pack) creamed cheese     
1 tsp minced ginger                       pinch of asafetida powder or 1 onion, diced
1 chicken stock cube                     Salt and pepper to taste
2 litres chicken stock
 

METHOD

Peel and cut the sweet potato into pieces.
Sweat onion in pan (if using) Add sweet potato and chicken stock.  Make sure there is plenty of liquid to cover the sweet potato.  You can add extra stock or water if needed. Bring to boil.
When sweet potato is cooked and soft add the creamed cheese, ginger, chicken stock cube and asafetida powder.  Blend till smooth.
Bring back to boil, adjust the taste and thickness, and serve.
 

A few tips:

Chicken stock can be made by using the left-over chicken bones from our previous cooking video (chicken and vegetable soup).

Oil the bones with some water for several hours with 1 carrot, 1/2 stick celery 1 onion, thyme, bay leaf and 3 peppercorns, and strain when ready. Or you can purchase pre-made stock.
Minced ginger can be purchased already minced in your local supermarket or you can buy fresh ginger, peel it, and blend it with a small amount of oil until smooth.  You can freeze this in small pieces for easy use later.

Asafetida is used as an onion replacement and can also be purchased in your local supermarket. 

If you have any ideas - we'd love to hear. Send us through your suggestions at info@knoxleisureworks.com.au  

Enjoy!

- Deidre

Check out our other "Cooking with Deidre' recipes here - 

Chicken & Vegetable Soup
Sweet Potato & Ginger Soup