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SWEET POTATO AND SUMAC SOUP




    When it comes to nutrition and health, your mind runs to think of grabbing an option of food which will nourish your soul and is delicious at the same time. And one of the easiest ways to deliver both nutrition and flavour is the humble soup. This sweet potato soup blended with middle eastern touch of sumac and pomegranate molasses boasts tons of vitamins and minerals and is tastefully delicious which asks you for some more.


    The tanginess from sumac and pomegranate molasses compliments beautifully the sweetness of sweet potatoes and the touch of coconut cream adds that creamy texture to this most delightfully appetising soup.


    A little crunch is added with the toasted pistachios and fresh pomegranate seeds. I served these with my leftover sundried tomato and basil scones but you can serve it with crusty bread or rolls of your choice.

    SERVES: 4

    PREP TIME: 20 minutes

    COOKING TIME: 30 minutes

    TOTAL TIME: 50 minutes



    INGREDIENTS

    • 600g sweet potatoes/Kumara, peeled and cut in 2cm cubes

    • 1 medium onion, chopped

    • 3 cloves garlic, minced

    • 2 red chilli, deseeded and finely chopped

    • 1 tbsp virgin coconut oil

    • 1 1/2 tsp sumac

    • 6 cherry tomatoes

    • 1 ltr vegetable stock

    • 1 1/2 tbsp pomegranate molasses

    • 2 tbsp coconut cream

    For Garnish:

    • Seeds of 1/2 pomegranate

    • 50g roasted pistachios, roughly chopped

    • 1 tsp coconut oil

    • 6-8 cherry tomatoes

    • Pinch of sea salt

    • Dash of black pepper

    • Lime wedges

    • 1 tsp sumac

    • 1 tbsp coconut cream



    METHOD

    1. In a cooking pot, melt oil over medium heat.

    2. Add onion, garlic, red chilli and sumac. Sauté for 3-4 minutes until onions are translucent.

    3. Add tomatoes and sauté for another minute. Add sweet potatoes, stir to combine well.

    4. Roast for 2-3 minutes, add vegetable stock and coconut cream, bring to boil and cover with a lid. Simmer for 20 minutes until the potatoes are tender.

    5. Remove from the heat, leave to cool slightly and add pomegranate molasses. With the hand blender, blend the soup to a smooth silky texture. Taste and adjust the seasoning if required.

    6. For garnishing, melt oil in a small pan, add cherry tomatoes with stalks, roast for 5 minutes, until they are soft and slightly pulpy. Season with salt and pepper. Remove from pan.

    7. Pour the soups in serving bowls. Swirl 1/2 tsp coconut cream in each bowl, sprinkle a pinch of sumac, garnish with toasted pistachios, pomegranate seeds and roasted cherry tomatoes.


    COOK'S NOTES:

    • Do not add molasses while cooking the soup as it may bitter the taste of the soup. Always use at the end when it’s slightly cool.

    • Make sure the onions don’t caramelise too much as it will make the colour of the soup bit murky and it will lose the rich bright golden orange colour.


    KUMARA (SWEET POTATO) GNOCCHI



      My love for sweet potatoes is increasing by the day. These sweet potatoes (or Kumara as we called it in Australia) gnocchi pillows are super soft and full of flavours with delicious goodness. I loved serving it in this platter which was gifted by a friend, it enhances the beauty of this dish as the gnocchi pillows sits so well on the bed of the creamy aged Parmigiano Reggiano and rosemary sauce.


      Kumara gnocchis are a delicious alternative to the usual potato gnocchi, as sweet potatoes are an excellent source of beta carotene, vitamin C, and potassium. This super simple and easy-to-make recipe will reward you with accolades of praises from your family and friends.

      SERVES: 4-6

      PREP TIME: 1 hour

      COOKING TIME: 12-15 minutes



      INGREDIENTS

      • 2 large Kumara (red sweet potato)

      • 1 cup plain flour and some extra for kneading

      • 1 cup Parmesan cheese, finely grated

      • 1 tsp Salt or to taste

      For Rosemary Parmesan Sauce:

      • 2 cups of cooking cream

      • 1 1/4 cup aged Parmigiano Reggiano cheese, finely grated

      • 1/4 cup milk

      • 2-3 sprigs of rosemary

      • 1 fat clove of garlic, minced

      • 50g butter

      • 1 tbsp Truffle oil (optional) or use extra virgin olive oil for extra flavor and glaze

      • 1/4 tsp freshly grated nutmeg

      • Salt and pepper to taste



      METHOD

      1. Boil the whole Kumaras, peel and drain any excess water by placing them in sieve and gently pressing it down with the back of spoon.

      2. Now place the potatoes in a ricer and press it down to a fine mash. You should yield 2 cups of mash.

      3. Add flour and salt; combine them with your hands to form a very soft dough, add grated Parmesan cheese and combine them altogether.

      4. Dust the bench top with some extra flour and place the Kumara dough and knead it gently to a pliable consistency. It would still be a soft dough.

      5. Divide the dough into 3 or 4 parts, take one part, place on a dusted floured surface and roll it back and forth with your palms to form a 1 inch thick stick. With the help of dough scraper, cut them into 1 inch thick pillows.

      6. Repeat the above process with rest of the dough and keep the pillows ready.

      7. To make the rosemary sauce, melt butter in saucepan, add minced garlic and 2 sprigs of rosemary and sauté for few seconds on low flame until the butter is fragrant with flavor of rosemary and garlic.

      8. Add cream and milk and bring to a boiling point, reduce heat and add parmesan cheese and cook it for 2 minutes until the sauce thickens but still has a pouring consistency. Add nutmeg and season with salt and pepper.

      9. Boil the water in a large vessel or pot, add the gnocchi pillows in it and cook them in boiling water until they start floating on top and soft and fluffy in texture, about 3-4 minutes.

      10. Drain them out with slotted spoon and place them on a serving platter of prepared rosemary sauce, drizzle a little sauce on top of the gnocchis.

      11. Sprinkle some freshly ground pepper and truffle oil on top and garnish with extra parmesan cheese, and rosemary sprig.


      COOK'S NOTES:

      • If you feel your gnocchi dough is quite soft, don't be tempted to add more flour, as adding too much flour will make your gnocchis tough rather than soft and pillowy.


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