Sweet potato soup

Oh. My. Word. 

This was THE fall dish for me. My new go-to comfort food to rescue me from the dreary rains of the season that I know are just around the corner. Trying to scare and depress me. But I'm not afraid. Because I have this recipe up my sleeve. And candles. (And the occasional bite of something chocolaty, which I'm not going to say out loud, because my new healthy diet, where by the way this dish falls into.)

This soups was as simple as it gets. It didn't take too much time either. So ideal for fall. Even the color's right and reminds me of maple trees that can get so bright orange that they're like torches burning bright even when it rains. This soup made me feel satisfied and comforted and hopefully you will have the same feeling. On the side I served some rolls I made the day before. The dough was from my go-to bread recipe, with the exception of improvising with seeds and flours.

Sweet potato soup

approx. 1 kilo / 2.2 pounds sweet potato
1 liter / 4 1/5 cup water
two vegetable stock cubes
freshly ground pepper to your taste

Peel the sweet potato(es) and cut them into rough cubes. Put them in the pot and add the water. When the water is boiling add the stock cubes and the pepper. Let cook until the sweet potato is soft and done. Puree the soup. Done. ENJOY!

I told you it was simple :)

The Simplest Sweet Potato Soup

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Update & Vegetable puré soup

I apologise for the long silence here in the blog. I'm a teacher trainee this year and the teaching and the many lectures and deadlined take their toll and as I haven't even been completely healthy lately, baking has not been the number 1. thing on my to do-list. And even when I have done something, I have forgot to take photos and I prefer to post a story with pictures... On my waiting list of recipes, though, there is many a thing I want to try out and I will post them here once I've managed to get a grip of myself. I'm specially excited about British pastries at the moment, mostly because I have again been reading Harry Potter books. I want to try out treacle tart and other deliciously sounding stuff...

Today's update is a recipe that I have myself made up, for the first time showing such initiative. It wasn't the most complicated one, but nevertheless I'm proud of myself.



1 l water and vegetable bouillon cube (or a liter of vegetable bouillon)
3 large potatoes
2 large carrots
a mix of frozen vegetables (250 g) (mine had for example cauliflower and beans)
1/3 of the soft insides of white bread
2 dl of cream
salt

Boil the potatoes and carrots until they are done. Add the vegetable mix and let it cook for another 5 minutes. While waiting, get the soft insides of the white bread. Pour everything, including the bread, into a standing mixer and add the cream. Blend until smooth and season with salt.

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