Are you a ginger fan? If so then you’re going to love this. If not, read on, I’m sure we can find a way to still be friends.
Everyone loves a good pumpkin soup. Okay so maybe that’s a big generalisation but pumpkin soup is like the traditional one vegetable soup. Go to a cafe in winter and there’s usually a version of pumpkin soup on the menu. Topped with sour cream (vegan of course), spiced with nutmeg and served with a crusty roll. It’s guaranteed to satisfy (another generalisation).
So what do you eat if you don’t feel like pumpkin soup but you still want that rich, thick, creamy slightly sweet soup?
Let me introduce the sweet potato and ginger soup. The main ingredients are easy to guess – sweet potato and ginger!
There’s just 3 other ingredients – water, rice milk and spice. The spice is dependent on your taste and this is where you get to have some fun with this soup. I regularly use an ‘all-spice’ mix which is a combination of cinnamon, nutmeg and clove. But you could use whatever spice you like. You could try cumin or coriander, or use a herb like thyme. It really is up to you and your taste buds. There’s not a lot of spice in my recipe because you really want the ginger flavour to shine through.
The next question is how do you like your ginger? I love to bite into it so I slice the ginger finely. The cooking process softens it and it blends up a little when puréed. If you don’t want to find chunks in your soup, grate the ginger and then purée for longer to ensure its blended.
Not only does this soup make a great pumpkin soup alternative it also has more health benefits because of the ginger.
Three health benefits of ginger:
- Anti-inflammatory – gingerol is the main bio active component of ginger and studies have shown it reduces symptoms associated with motion sickness
- Immune boosting – the gingerol is said to lower the risk of infections and inhibit bacteria
- Improve brain function – stress and inflammation can accelerate the aging process. Ginger can protect against age related diseases.
If you don’t have any fresh ginger or you find that ginger goes off before you have a chance to use it, invest in some good quality, food-grade essential oils. Two or three drops of a ginger essential oil will give the same flavour and health benefits as fresh ginger.
All that aside, I love ginger. It gives this soup an aromatic, pungent, spicy flavour that pairs brilliantly with the sweet potato. Here’s to your new favourite – sweet potato and ginger soup.
- 3 large sweet potatoes (approx 1 kg)
- 5cm piece ginger (or 2-3 drops ginger essential oil)
- boiling water, enough to just cover the potatoes
- 1 ½ cups rice milk
- ¼ teaspoon allspice
- Peel and roughly chop the potatoes. Add to a large saucepan.
- Peel and slice the ginger and add to the saucepan.
- Barely cover the potato with boiling water.
- Bring back to the boil, cover and reduce heat to medium.
- Cook until the potatoes are soft, around 30 minutes.
- In a small saucepan, bring the rice milk to a boil.
- Remove the sweet potato and ginger and place in a food processor with about 1 cup of the cooking water.
- Add the boiling milk and spice and blend until smooth, adding more of the cooking water if needed.
Love a single veg soup? My cream of celery soup recipe is here.