Tag Archives: soup

Sweet potato and lentil soup

Accra fruit and veg

While we always come back to Accra with suitcases stuffed with food hard to find here, there are lots of wonderful food items here too. Cassava, mango, pineapple, red onions, avocado, eggplant and green bell peppers, and  yes – sweet potato. On Sundays I’ll often make soup for next week’s lunches. In Rome it was fridgestrone – whatever vegetables needed using up at the end of the week. Here in Accra, sweet potatoes are often the base, with onions, some pulses,  and various spices, all simmering in the slow cooker.

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Sweet potato and lentil soup

3 onions
6 cloves of garlic
3 tsp fennel seeds
9 cm fresh ginger, peeled
2 tbs oil
1.5 litre vegetable stock
1 kilo sweet potato, diced
200 grammes red lentils
4 tbs coconut milk powder
salt, pepper to taste

Heat the oil in a frying on. Peel and hope the onions, and fry them gently for a few minutes. Add fennel seeds. Chop the fresh ginger coarsely, and add to the frying pan for a few minutes more.

Meanwhile, peel, then coarsely chop the sweet potatoes. I use a hand blender to finish the soup after cooking, so was not too worried about chopping evenly. Put the sweet potatoes in the slow cooker, with vegetable stock, onion/ginger/fennel seeds, and the red lentils. I had soaked the red lentils for a couple hours first, totally optional. Cook in slow cooker on high for a few hours, or in a stovetop pot if you prefer (maybe 45 minutes). When the sweet potatoes and lentils are soft, blend until smooth using a stick blender. Stir in the coconut milk powder (or coconut milk if you have that). Check the seasoning and serve.

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Not so Pinterest-worthy but tasty!

Sweet potato soup with ginger, coconut milk and yellow lentils

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A new investment in Accra was our slow cooker. Nothing fancy, but it is perfect for hot days (which is most of the year). We like to cook from scratch, and have made ragu for polenta, chickpea curry, lots of soup, Moroccan stews…. On Sundays I usually make yoghurt for the next week, and some sort of slow cooker dish so lunch is sorted for the next few days. We like to cook from scratch, and have made ragu for polenta, chickpea curry, lots of soup, Moroccan stews….  This time, the sweet potatoes looked good, we had fresh ginger, so soup it was.

Sweet potato soup with ginger, coconut milk and yellow lentils, made in slow cooker

  • 1 tsp sunflower oil
  • 1 onion, peeled and roughly chopped
  • 1 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp ground lemongrass (optional)
  • 3 inches fresh garlic, roughly chopped
  • 1.2 kilo or so of sweet potato, peeled and roughly chopped
  • 140 grammes yellow lentils
  • 1 litre vegetable stock
  • 4 tbs coconut milk powder + 200 ml water (or half a can of coconut milk)
  • Salt to taste  (1 tsp for me)

Sunday morning: soak the lentils in a cup of water, and go back to bed to listen to the Kermode/Mayo film podcast on BBC. Yes, these split yellow lentils should not need soaking, but these lentils do — possibly old? Yours might not.

Later that morning: In a frying pan, heat the oil and gently cook the onion, cumin, coriander, lemongrass and ginger, until the onion is softened. Peel the sweet potato – I had one very large one. Ask your husband to chop the sweet potato, which he does without complaint. This is the white-fleshed kind.

I have a slow cooker, which I love, so I tossed it all in there: sweet potatoes, stock, onions and spices, and slightly soaked lentils. Cook on high for 4 hours or so, until the lentils and sweet potato have softened.. If you do not have a slow cooker, this can easily be done on the stovetop in a covered pot (maybe 45 minutes or so?) Take out a cup or so of cubed sweet potato and keep it aside for texture. With an immersion blender, purée the soup until smooth. At this stage, I added salt and decided to add some coconut milk, as it was a bit thick but needed more flavour. Add the cubed sweet potato back to the pot.

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Enjoy!

 

 

Bread with soaker, and Umbrian soup

Seeded loaves

Sourdough is my preferred bread, but sometimes the weekend rolls around and shopping has not been done, laundry is piling up, visitors are are arriving and the sourdough starter has certainly not been fed for the last two weeks. And I’m missing Fiesta Friday again. Oh no! Time to get sorted. Thus we had scrambled eggs and pickled herring for breakfast (yes, I just had a trip to IKEA to stock up on Kalle’s kaviar, sursild and rhubarb cordial), we chucked some laundry in, and I contemplated what other bread baking would best fit the day. It is also finally warm enough for cambia di stagione time here, which is when you change over your wardrobe from winter to spring/summer, and pull out summer shoes and sandals, so it needed to be a simple bread. I soaked the base for this bread, went for coffee, then set this dough, stashed away winter wear, and made soup. All sorted by dinner time.

Bread with soaker (2 loaves)

Soaker:
100 grammes whole wheat berries (helkorn)
50 grammes flax seeds
50 grammes quick-cook oatmeal
250 ml boiling water
Pour water over grains, seeds and oats. Cover, and leave to soak and cool 1-2 hours.

Then:
25 grammes fresh yeast  (or 12 grammes dried yeast)
180 grammes plain yoghurt (I used goat yoghurt)
300 ml water
400 grammes all-purpose wheat flour (I used 00)
150 grammes wholewheat flour
5 grammes salt

Crumble the fresh yeast, pour over water and yoghurt, add soaked grains, seeds and oats. Add flours, and stir it all together. After ten minutes, add salt and fold several times again, until the dough is mixed well. Cover, and leave to rise to double size.
rising dough

Fold the dough again, divide it in two and move the two dough portions to two medium sized baking parchment-lined bread tins. Cover, and let them rise another 30-45 minutes. It depends on the temperature of your kitchen, but you’ll see the dough rise and expand.

Heat the oven to 220C. When ready to bake, slash the tops and bake them for 45 minutes. I increased the oven to 230C at the end, as I thought the loaves were a bit pale.

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These loaves were destined to be part of our dinner, but with what? We have been watching Italy Unpacked, which is great, and the last episode they went to Le Marche and Umbria. And I had a bag of Umbrian legumes in the cupboard, and a vegetable drawer that had seen better days, so Umbrian bean soup it was. Are the dried legumes not just beautiful?

Umbrian legumes
 

Umbrian bean soup
500 grammes of pearl barley and mixed dried legumes: green lentils, fava beans, borlotti beans, peas (any commination you have), ideally soaked 12 hours
2 sticks celery
handful parsley
small onion
3 carrots
1 litre chicken stock + 1 litre water
salt and pepper to taste
Soak the legumes 12 hours (I soaked these 9, I confess…….). Chop vegetables, toss them in a pot. Drain the soaked legumes, and toss everything in the pot. Cook gently for an hour or so.

There you go: dinner!

bread and soup It’s a humble contribution to Fiesta Friday 65, with thanks to co-hosts this week Effie @Food Daydreaming and Jhuls @The Not So Creative Cook.

Fiesta Friday