Indy Power: Maple sweet potato soup
Pecans add crunch while maple syrup brings sweetness to this wholesome soup
This is such a delicious soup with only a few ingredients. Usually I make soups with lots of different herbs and spices but I love the simplicity and subtle sweetness of this one.
Serves 4. Gluten-free & vegan
750g sweet potato
3 tbsp olive oil
2 tbsp maple syrup
½ tsp cinnamon
1 white onion, diced
Preheat the oven to 200°C.
Peel and chop your sweet potatoes into cubes.
Lay the cubes out on a roasting tray. Whisk together the maple syrup and 1 tbsp olive oil and drizzle it over them, tossing to coat them evenly. Sprinkle over a good pinch of sea salt and roast for about 20 minutes until tender, tossing after the first 10 minutes.
Once the sweet potatoes have been in the oven for 15 minutes, put a large pot on a medium heat and add about 2 tbsp olive oil. Sprinkle in the cinnamon, followed by the onions and cook, tossing often, for about 5 minutes until the onions are soft and sweet, then add the stock.
Take the sweet potatoes out of the oven and turn it down to 180°C. Add the sweet potatoes to the pot with the stock and let it all simmer for about 10 minutes.
Roast the pecans at 180°C for about 6-8 minutes until toasted.
Use a hand blender to blend the sweet potatoes and stock into a smooth, creamy soup.
Serve the soup with the roasted pecans crumbled on top and a good pinch of sea salt. Thyme makes a lovely garnish too.
This recipe is inspired by a classic American Thanksgiving dish - sweet potato casserole with marshmallows. I know it sounds crazy, but it is irresistibly good and taught me that highlighting and boosting the sweetness in savoury foods can be so delicious and comforting. If you're curious, the casserole is made of a bed of mashed potatoes covered with marshmallows, you bake it and the top gets sticky and a little crisp. My mum is American so we have it once a year at Thanksgiving dinner and it's the most delicious, comforting treat.
When you’re roasting the pecans, roast some extra and use them for the rest of the week. They’re gorgeous in salads, on porridge and in loads of sweet treats. They also make incredible nut butter if you like making your own — just add a little sea salt while blending.
Savoury cinnamon! Growing up, cinnamon was always a sweet spice to me. My favourite snack was cinnamon toast - toast lathered in butter and then sprinkled with sugar and cinnamon. I still love it in sweet things like porridge, crumbles and cookies but I actually use it more in savoury things now. It adds the best warmth to chilli (check out my lentil sweet potato chilli on thelittlegreenspoon.com) and a tiny bit goes a long way. It adds so much depth and makes the kitchen smell amazing while you cook. In this recipe it brings out the natural flavours and sweetness of the sweet potatoes rather than tasting overly of cinnamon.