It is root vegetable season and there is nothing better than making a creamy, vegetable soup. I have always wanted to make either a sweet potato soup or a beetroot soup. I didn’t plan on combining the two but I am glad that I did.
The sweet potato makes a great creamy base with the chopped tomatoes. You only have to use water to create a slightly thinner consistency. Also you have the pepper, mange tout, mushrooms and spinach. Not to mention the sweet beetroot. The spices add even more depth to an amazing soup. This one is a definite recommend to all.
Prep: 20 mins
Cooking time: 1 hour and 10 mins
-1 Tbsp of butter
-1 pack of unpeeled raw jumbo prawns
-1/2 pack of mange touts
-1 spring onion
-1 pack of spinach
-4 sweet potatoes
-1 Bell pepper
-5 small beetroots (chopped)
-4 mushrooms (sliced)
-1 tin of chopped tomatoes
-1 tsp of cayenne pepper
-1 tsp of chilli pepper
-1 tsp of chopped chilli
-1 Tsp of chopped garlic
-salt and pepper to taste
Peel the sweet potatoes and boil for 1 hour or until soft in a saucepan on a medium heat.
Wash the vegetables (mange tout, spinach, pepper)
Chop the mange tout in half.
Chop the pepper into thin slices.
Peel the beetroot and chop into quarters.
Drain the water from the saucepan.
Mash the sweet potatoes in butter until soft.
Add the herbs and Badin seasoning.
Mix until seasoning has integrated evenly.
Add the chopped tomatoes and stir.
Add 1/2 cup of water and allow to simmer on a medium heat
Add beetroot to the soup.
Fry the mange tout, spring onion and pepper in butter and garlic in a frying pan on a medium heat.
Place mange tout, spring onion and pepper in the soup.
Fry mushrooms in butter, garlic and parsley on a medium heat.
Add to the soup
Fry prawns with Cajun seasoning butter, garlic and cayenne pepper on a low heat.
Add to the soup.
Add herbs, chilli powder and salt and pepper to taste.
Serve in a bowl.