Savory Dish: Sweet Potato and Vegetable Soup


I am an avid soup lover and as the years go by, I become more and more acquainted with several ingredients that can work really well in them. Soups are easy to make and can therefore be prepared in a minimum of time, using very little ingredients, left in the fridge. When I was a kid, soups weren't really my cup of tea but while growing up and moving out, I realized how I missed home cooked meals. And there is nothing more home-like, than a warm, soothing soup, when returning home from a hard (and rainy) day.

This soup recipe is written by me and is my favorite of all times since it can be made using any ingredients you have on hand. There are many alternatives to it and that is really what makes it fun! Hope you enjoy making it, as much as eating it!

 (serves 6-8, as a starter or main dish)
2 litres chicken or vegetable stock
1 large white onion
1/2 clove of garlic, smashed
2 large carrots, peeled
2 sweet red potatoes (500 gr), peeled
3-4 potatoes, peeled
1-2 small  zucchinis
1/2 tsp black pepper
1/2 tsp Indian curry
1/2 tsp cumin
1 tsp tomato paste
a handful of button mushrooms, chopped finely
Greek yogurt

Getting to it:
1. In a large pot, saute the onion and garlic until golden in two tablespoons of olive oil. Add in the chicken stock.
2. Cut in cubes all the vegetables (potatoes, carrots, zucchinis). Add them in the stock. Add tomato paste, cumin, Indian curry, pepper and bring to a boil.
3. Let the soup boil until all the vegetables are cooked through completely.
4. In the last minute, add the chopped mushrooms. Let them cook for 5-8 minutes, then remove from the heat.
5. Leave the soup in the pot to cool slightly before processing.
6. Pour the soup in the food processor and blend away. The soup will become pretty shiny and will have the thickness of cream. You may need to fill up the food processor for a few times to make the whole soup.
7. Serve with a dollop of Greek yogurt and some chopped parsley.

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