Sweet Potato and Pear Soup

Sweet Potato and Pear Soup served in beakers

I’ve been looking forward to sharing this recipe for ages! I had to wait though as I like to use the pears from the tree in my garden. Well, I say I like to use them. I have so many that I need loads of different recipes and ideas to prevent them going to waste. This soup is just one of those recipes. Other options include pear vodka, chutney and jam. Ooh, and crumble. I mustn’t forget the crumble.

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I tend to make this soup when I’m entertaining. It’s ridiculously easy and can be made in advance. It’s also slightly unusual so guests assume its much fancier than it actually is. Well, they did until now! I often make it at Christmas and if I’m being fancy I serve it in espresso cups as a wee pre-dinner amuse bouche. There is no need to save it for special occasions though. It’s a great option for bonfire night and chilly autumnal evenings. Just pour some in a mug and enjoy!

The recipe comes from one of my go-to cook books, ‘Vegie Food’ from Murdoch Books. You can see my copy is quite well worn and stained – that’s got to be a good sign. It’s stuffed full of fantastic recipes and ideas. I was slightly surprised when I saw some of the recipes. I wrongly assumed it was a vegetarian cook book. It’s not, it simply features vegetables as the star of the show. That said, I haven’t come across any recipes that are meat dependent and the vast majority are not dairy dependent either. I make all those I have tried from plant based ingredients and haven’t had to do anything complex to adapt.

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I’ve provided the original recipe from the book then noted my adaptations below.

Sweet Potato and Pear Soup

Serves 4

Difficulty Very easy

Suitable for Vegetarian, Vegan and Gluten Free diets (if using my simple adaptations)

Ingredients

  • 25 g butter
  • 1 small white onion finely chopped
  • 750 g orange sweet potato, peeled and cut into 2cm dice
  • 2 firm pears (500g), peeled, cored and cut into 2cm dice
  • 750 ml vegetable stock
  • 250 ml cream
  • Mint leaves to garnish

Method

  1. Melt the butter in a saucepan over a medium heat, add the onion and cook for 2-3 minutes or until softened but not brown.
  2. Add the sweet potato and pear, and cook, stirring, for 1-2 minutes.
  3. Add the stock to the pan, bring to the boil and cook for 20 minutes, or until the sweet potato and pear are soft.
  4. Cool slightly then place the mixture in a blender or food processor and blend in batches until smooth.
  5. Return to the pan, stir in the cream and gently reheat without boiling.
  6. Season with salt and ground black pepper.
  7. Garnish with the mint.

Adaptations

  • I replace the butter with rapeseed oil.
  • I don’t really feel it needs cream or a cream alternative. When I do add some, I use Oatly or another non-dairy alternative to add a wee swirl on top. If you would like a creamier option, just use a 250 ml carton of Oatly instead of cream.
  • If you’re not adding ‘cream’ make sure you add more stock as it is very thick.

This recipe freezes well so I often make large batches. If I want to change flavours, I often add some curry paste or chilli.

I do hope you like this recipe as much as I do.

Enjoy!

Val x

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