Hearty Sweet Potato Soup
This is a very tasty soup that does very well as a main dish, together with a bit ‘o bread. I hope you enjoy it as much as we do!
1 box of mushrooms
4 cloves of garlic
3 Tablespoons of Olive oil
1/2 cup of barley, rinsed (optional)
3/4 cup raw cashews
8 cups of water
2 sweet potatoes
1 (white) potato
1 medium tomato, firm
1/2 cm cube of fresh ginger
1 tsp cayenne pepper
1/4 tsp each nutmeg, cinnamon & cloves
1 pint of blueberries, rinsed
Wash the mushroom and, using a knife and cutting board, hack at them until they are chopped to smithereens. Do the same with the garlic. Put the mushrooms, garlic and oil in a large pot and let the whole thing stew on a small flame until the mushrooms are buttery and aromatic.
Next, pour the barley and cashews into the pot and stir. After 3 minutes add the water and raise the flame to medium.
In the meantime, wash, peel and dice the tomato and all 3 potatoes and then add them to the pot. Chop up the ginger and add it and it’s a good time to add the spices, too. If you’re salt-conscious, then wait until the very end to add the salt because it will become less potent with cooking and you’ll end up needing more.
When the barley is cooked, use an immersion blender (or other smashing tool) to smooth out the soup but leave lots of pieces. Add more water as needed.
Garnish with whatever you have around and add more cayenne if you want to force people to eat slowly. Serve with a generous slice of rustic bread, toasted on one side.