Yesterday, inspired by a restaurant menu, I wanted to prepare a soup with sweet potatoes. I took my “The Soup Bible” (a book by Debra Mayhew), and found this recipe which I liked. The sweetness of the two root vegetables comes through strongly in this delicious recipe. I decided to balance the sweetness adding a few drops of freshly squeezed lemon juice.
Ingredients (for 5 bowls of soup)
- 1 Tbsp of extra-virgin olive oil
- 1 large leek, sliced
- 2 celery stocks, chopped
- 4 cups diced sweet potatoes (2 potatoes)
- 1 1/2 cups diced parsnips
- 3 1/4 cups of vegetable stock (I used water)
- salt and freshly ground black pepper
For the garnish
- finely chopped Italian parsley
- freshly squeezed lemon juice (if you want to balance the sweetness of the root vegetables)
Heat the oil in a large saucepan. Add all the leek, the celery, the sweet potatoes, the parsnips, and cook for 5 minutes stirring to prevent browning.
Add the water and bring to a boil. Lower the heat, cover with a lid and simmer for about 25 minutes, or until the vegetables are tender.
Add salt and black pepper to taste and remove from heat.
Purée the soup with an immersion blender. Taste, and adjust seasoning if necessary.
Serve garnishing the individual bowls with the chopped parsley. Bring some lemon wedges to the table for those who want to add some lemon juice.