All of a sudden it’s cooled down here in Perth and with that wintery feeling, comes the urge to eat soup. Well, for me anyway. I have included lots of immune-boosting ingredients in this one, it will be the one I whip up when one of us starts to feel a bit under the weather over winter!
20g dried sliced shiitake mushrooms
500g boiling kettle water
200g brown onion, quartered
8 garlic cloves (40g)
20g ginger, sliced into thin coins
50g extra virgin olive oil
2 tsp ground turmeric
1 tsp ground cumin
750g sweet potato, peeled, roughly chopped
60g odds and ends vegetable stock concentrate
freshly cracked black pepper
1 x 270ml tin coconut cream
Optional garnishes: more coconut cream, torn coriander leaves, lemon juice
1. Place shiitakes in a bowl and cover with 500g freshly boiled water from the kettle. Set aside.
2. Place onion, garlic and ginger in mixer bowl. Chop for 3 seconds/speed 6/MC on. Scrape down sides of bowl.
3. Add oil. Saute for 10 minutes/steaming temperature/speed 1/MC off. Scrape down sides of bowl.
4. Add cumin and turmeric. Saute a further 1 minute/100/speed 1/MC off.
5. Add sweet potato. Chop for 10 seconds/speed 4/MC on, or until all roughly evenly chopped.
6. Add rehydrated shiitake mushrooms and the water they were soaking in, stock paste, pepper and 400g water. Cook for 20 minutes/100/speed 2/MC on.
7. Blitz for 30 seconds/speed 9/MC on, ensuring you move the speed dial up to speed slowly and very carefully.
8. Add coconut cream. Cook for a further 10 minutes/100/speed 2/MC on.
9. Serve in bowls, with a swirl of coconut cream, a pile of torn coriander leaves and a squeeze of lemon (all optional).
– Throw in a log red chilli at step 2 for some added kick!
– As an alternative, Greek yogurt can be used in place of coconut cream.
– Pumpkin would work well in place of the sweet potato, if you prefer.