4 March 2007

"Hm, root soup, I cook!"

"For a Jedi, it is time to eat as well".

Well, in the Sainsbury's lottery in February, I won a free packet of sweet potatoes. I've never cooked these and only had them once in a quiche together with regular potatoes, which was very nice, so I've been thinking of trying them out for a while.

Also the trend I started with making large amounts of soup to take for lunch are really good and I fancied potato soup for next week.


5 small onions
1 dl vegetable oil
900 g sweet potatoes
900 g potatoes
4 large carrots
1.8 l boiling water
3 tbsp chopped mint leaves
3 tbsp chopped parsley
1 tbsp dried dill
1 tbsp dried oregano
1 tbsp dried thyme
1 tbsp Vegeta
black pepper

  1. Peel and dice the onions, sweet potatoes, potatoes and carrots.
  2. Heat up the oil and fry the onions until translucent.
  3. Add the vegetables and stir in well, so they get coated in oil.
  4. Add the boiling water, then add all the herbs.
  5. Leave to simmer for 20-25 minutes under cover until the roots are soft.
This was highly experimental and I had no confidence at all in the concoction, but actually it wasn't too bad. One thing is that the sweet potatoes were well over-done and went mushy in the mouth, whereas the potatoes and the carrots retained some crunchiness.

Also it's surprisingly filling.

A hot tip from Simon: add the sweet potato later so it keeps it's crunchiness. Next time I'll try adding it after 15 minutes of the cooking time.

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