Purple Sweet Potato Soup With Salted Mushrooms

Ingredients for Purple Sweet Potato Soup With Salted Mushrooms

• 950ml chopped button mushrooms

• 60ml de vinagre balsâmico

• 4 colheres de sopa de azeite de oliva

• Sal marinho

• 450g purple sweet potatoes (about 4 medium)

• 1/2 sweet onion, chopped

• 1/2 colher de chá de canela em pó

• 1/2 colher de chá de cominho em pó

• 1/4 colher de chá de pimenta em pó

• Pimenta preta moída na hora

• 475ml light coconut milk

• 2 cups filtered water

• 1/4 cup fresh thyme leaves, reserve 1 tablespoon total for garnishing all servings

• Suco de 1 limão

• 1 colher de sopa de xarope de bordo puro

• Olive oil, to garnish

• Seek out purple sweet potatoes at your local natural foods store or Asian market, or use regular sweet potatoes.

Preheat the oven to 400ºF. Line two baking sheets with foil. In a large bowl, combine the mushrooms, vinegar, 2 tablespoons of the oil, and 1 tablespoon salt and stir to combine. Spread the mixture evenly on one of the lined baking sheets. Arrange the sweet potatoes on the second baking sheet. Place the mushrooms on the bottom rack and the sweet potatoes on the rack above. Bake the mushrooms for 30 minutes, until firm and dry, not crisp. Bake the sweet potatoes for 45 minutes, or until the natural sugars start to caramelize and they are soft when poked with a knife in the centre.

In a medium skillet, warm the remaining 2 tablespoons oil over medium heat. Add the onion, 1 teaspoon salt, the cinnamon, cumin, chilli powder, and pepper to taste and sauté for 5 minutes, or until the onion is fragrant and translucent.

Transfer the onion and baked sweet potatoes to a high-speed blender and add the coconut milk, water, the 60ml thyme, the lemon juice, maple syrup, and salt and pepper to taste. Blend until the soup is thick and creamy. Be sure to have the blender lid on securely before blending. (Alternatively, add the remaining ingredients to a soup pot and blend with an immersion blender.) If you find that it’s too thick (not all potatoes will have the same starch content), thin the soup with water. Adjust seasonings to taste.

Serve the soup in bowls, topped with 2 to 3 tablespoons of the mushrooms, a sprinkling of thyme, and a drizzle of olive oil. Serve hot/warm. Store in an airtight glass container in the refrigerator for up to 1 week.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.