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Wonderful flavored sweet potato soup. Bake the potatoes before hand. They should be done well enough that the skin just slips
off. Ditto for the wild rice. This shortens the cooking time and doesn't hurt the soup at all. The original was from the Veg.
Journal.
Ingredients:
1/2 tablespoon olive oil
1 onion, chopped
6 garlic cloves, peeled and sliced
4 cups water or vegetable broth
4 cups peeled and cut-up sweet potatoes
1/2 teaspoon garam masala
1/4 teaspoon cayenne (optional) or chili powder (optional)
1/4 cup rolled oats
1/4 cup miso, white
1 cup cooked wild rice
1/4 cup chopped parsley (to garnish)
1 bell pepper, chopped
Procedure:
1. Heat a large heavy skillet over medium heat. Add oil, onion, pepper and garlic. Stir, cover with a lid that fits directly
over the onions and sweat the onions until soft and transparent.
2. Remove lid and continue to cook until onions start to turn brown, stirring frequently. Remove from heat and set
aside. In a large saucepan combine water, sweet potatoes, nutmeg, cayenne (if desired), and oats. Bring to a boil, cover,
reduce heat, and cook on medium until sweet potatoes are very tender.
3. Remove from heat and purée in a blender, two cups at a time, until mixture is smooth and creamy. Purée in miso.
Return to saucepan.
4. If soup is too thick, add more water. Stir in wild rice and heat gently for a few minutes. Garnish with parsley
before serving.
Serving Size:
4 servings
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Vegetarian Main Dishes
Ornish
Soups
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