Everyone has to love soup. I sure do and lucky for me these days, I have my brother around for a taste tester when I cook…and I love to cook. He always tells me my food is the best he’s had, but when I showed him the ingredients to this soup, he wasn’t so sure.
I had a few things that needed to be cooked. They were softening and time was up for them soon, so it was combo and cook time…
So a pot of soup it all became.
2 Or more garlic cloves (I used 2)
1 Medium Yam (sweet potato)
Apples (used 1 for this)
1 Banana (yes, these are still good especially for blended cooking)
Fresh herbs: Sage & a sprig of Rosemary
Orange for a little zing (you don’t have to, but I like it)
It doesn’t matter whether you cut large or small pieces, in the end, it all gets mixed with an immersion blender *my fave kitchen tool*.
Cook the onion first for a bit then add the cut up yam and brown them. Add the garlic after so that the garlic doesn’t cook bitter.
Then add the broth. Using vegetable broth kept this an all veggie dish. The addition of fresh sage and a rosemary sprig from the garden added a tad of savory taste to counter the sweetness of the ingredients. A bit of Himalayan salt and fresh ground pepper to taste was added also.
When the yams and apples get soft add the banana and whip out that immersion blender… *if you don’t have one you need to get one*
…and blend until all is smooth. Takes a couple of minutes with an immersion blender and I do it right in the pot for easy clean up. No need for a blender or food processor.
Squeeze a bit of orange in if you like. It’s a taste thing, so take it or leave it. I just happen to like it.
Then there wasn’t more to do other than to ladle it up and serve. I always keep nuts on hand, and these are some pecans that I roasted previously with some organic sugar and cayenne pepper. They were a good topper for the sweetness of this soup. I’m thinking pistachios would taste good too.
This recipe is close to the one I make for holidays. Just by adding some cinnamon, cloves and allspice would holidaze it and some cornbread too would make it much more hearty. Using cream or even coconut cream (if you are no dairy like me) would be a nice addition.
By the way, these bananas are perfectly good for recipes. I freeze them for banana breads and any recipes I may need them for. I don’t like throwing them away considering they are still edible and, some people choose to eat them this way because they are really sweet. Great in a glass of coconut milk blended …yum!
Well there. A quick and easy recipe to play on by adding this and that. A longer post than usual here on 365, but just had too *smiles*.
BTW… brother loved it and came back for more *double smiles*.
Til next time…
No news today… I haven’t listened…on purpose…and I am still alive!!