Sweet Potato, Miso and Ginger Soup with Soy and Lime Cream
Photography by Josh Griggs.
Silky, spicy and comforting sums up this wonderfully fragrant soup. Top with the soy and lime cream and a spoonful of the very moreish chickpeas.
Serves: 4
INGREDIENTS
2 tablespoons olive oil
1 small knob of butter
1 onion, thinly sliced
1 large carrot, thinly sliced
600 grams sweet potato (I used beauregard)
2 tablespoons grated fresh ginger
3 cloves garlic, crushed
5 cups chicken or vegetable stock
2 tablespoons white miso paste
sea salt
To serve
⅓ cup cream
2 teaspoons lime juice
1 teaspoon soy sauce
½ teaspoon honey
2 spring onions, finely sliced
Spice Roasted Chickpeas, recipe below
Spice Roasted Chickpeas
400 gram tin chickpeas, drained and rinsed
1 tablespoon sesame oil
1 teaspoon wasabi paste or powder
1 teaspoon each white and black sesame seeds
1 tablespoon vegetable oil
sea salt
METHOD
Heat the oil and butter in a large saucepan and add the onion and carrot with a good pinch of salt. Cover and cook gently for about 10 minutes or until the vegetables are soft.
Add the sweet potato, ginger and garlic and stir together then add the stock. Bring to the boil then reduce the heat and simmer for about 30 minutes or until very tender.
Stir in the miso and puree with an immersion blender or in
a food processor. Season with sea salt to taste and add a little more stock or water if the soup is too thick.
To serve: Whisk the cream, lime juice, soy and honey together until it forms soft peaks.
Reheat the soup if necessary and divide between serving bowls. Top with a spoonful of the cream, the spring onions and the spiced chickpeas.
Spice Roasted Chickpeas
Preheat the oven to 170°C fan bake.
Place the chickpeas in a clean tea towel and gently pat so they are totally dry. Remove any loose skins and discard.
Whisk both of the oils, the wasabi paste or powder and the sesame seeds in a bowl. Add the chickpeas and turn to coat well.
Spread chickpeas out on a lined, lipped baking tray, then sprinkle with salt. Roast for about 15 minutes, stirring a couple of times until they are a good golden colour.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!