Anyone likes soup? I know I do. I love soup. All sorts, hot, warm, cold, sweet, spicy, creamy, vegetable or chicken soup. There is nothing better than a bowl of hot soup waiting for you in a Winter morning. The Winter morning is so crisply cold. When you get up and walk towards the kitchen, you can smell the fresh baked bread. When you walk into the kitchen, you can see the steam is rising from the soup, cloud the air above the bowl…and mixed with the aroma of the bread just came out of the oven….
Well, I really love that. However, the winter in Brisbane is not that cold. Still, soup is my favorite dish in the winter. I made the roasted sweet potato (kumara) and capsicum soup today for lunch. Here is the recipe. Hope you like it. 🙂
- 2 sweet potatoes
- 1 red capsicum
- 1 green onion – sliced
- 8 medium peeled prawns (shrimp)
- 1 tablespoon finely grated ginger
- sea salt and black pepper
- 1 tablespoon soy sauce
- olive oil
- sesame oil
- about 750ml vegetable stock
- Preheated the oven (200°c). Line a baking paper in a baking tray. Use the fork to punch some holes in the sweet potato. Spray with olive oil and roast for about 45 mins. The capsicum needs less time, probably about 30 mins or until the vegetables are soft. (I actually did the roasting yesterday while I was cooking dinner.)
- While roasting, marinate the pawns with light soy sauce, ginger, salt and black pepper.
- Remove the baking tray from the oven. Let it cool for a while. Peel the skin of the sweet potatoes and the capsicum. Transfer to a blender to blend the vegetables until smooth.
- Transfer the puree to a saucepan over medium heat, add the vegetable stock. Bring to boil and cook for another 10 mins, add salt and black pepper.
- While cooking the soup, heat a non stick frying pan over high heat. Place the prawn, 2/3 green onion in the frying pan and cook for 2-3 minutes or until golden.
- Ladle the soup into bowls and top with prawns. Sprinkle with a little more black peppers if desired. Drizzle with sesame oil. Top with green onion slices.