Today I woke up early, as normally, did my morning routines, took a shower, brushed my teeth, made and drank coffee, did some pinteresting and browsed the news online. I was about to leave home when I started to check my shifts, in order to be sure I had the morning shift. The amazement was huge when the list said “free”! I had to call my colleagues at the office and ask them to check if that was really true.
And it was, so me and S decided to clean up the apartment, I planned to go to the supermarket to get our weekly stuff and S was going to spend the evening at the Finnish language course, where he’s doing really well (I’m so proud, as anyone who has ever tried to learn Finnish knows it’s one of the hardest languages in the world, alongside of Hungarian and Estonian). So when we were waking up in bed very late this afternoon S made me a riddle by drawing…which I had to solve to find out he wished me to bake a chocolate cake.
So after his daily dose of Finnish there was a chocolate tart waiting for him. The recipe will follow, but first I want to tell you what I cooked for dinner tonight.
The soup was so hearty, so flavorous and so good. The recipe is adapted from Vegetarian Times. The original calls for spinach, but I forgot to buy it. Instead I used some baked white beans, as I guessed S would like some protein in the soup. It worked fine, but I am sure spinach would have been lovely too!
A word about harissa paste too. This North African delicious spice paste is so rich in flavor, that I just love it. However, I’ve noticed some brands are hotter than others. So I have decided to use the mildest one I’ve found, so that I can use it in quite large amounts and get all benefits of the wonderful flavors.
African Sweet Potato, Peanut and White Bean Soup (serves your whole family)
2 large sweet potatoes, washed
2 tablespoons olive oil
1 small leek (white and light green parts), halved and washed
2 cloves garlic
1 teaspoon turmeric
1 teaspoon cumin
3 tablespoons peanut butter
2 heaping tablespoons harissa paste
750ml light chicken stock
1 can baked white beans, drained
salt to taste
peanuts, fresh coriander and Turkish yogurt to garnish
Place the sweet potatoes in a microwave and cook in full power for 10 minutes. Cut the potatoes in half lengthwise, and cook for 10 minutes more, or so long that they are relatively soft.
Cut the meat off the potato skins with a spoon.
Heat the olive oil in a medium/large saucepan or a Dutch oven. Chop the leaks and sautée them over a medium heat for 5 minutes. Add garlic, turmeric and cumin, and keep sauteeing for 1 minute more. Add harissa, peanut butter, sweet potatoes and chicken stock and let simmer for 20 minutes, half covered.
Take the pan off the heat and puree the soup by using a stick blender.
Put back to heat and add the beans. Add some water if the soup is too thick. Season with salt if needed.
Serve with some yogurt, coriander and peanuts.
8 notes ()