Hello friends of Ecorevolte,
I am Fanny Winkelman, volunteer and fan of Ecorevolte. An educator myself (of the Ayurvedic philosophy on food) I am always happy to join any initiative that creates awareness for the way we treat our world and ourselves through the food we chose to put on our plates.
To give you some inspiration on what to do with the contents of the Ecobasket, I will regularly post some recipes featuring a fruit or vegetable that is in the box. I will start this season off with a vegetable featuring regularly in the basket before: The sweet potato.
Hope you get inspired, happy cooking!
A sweet & spicy sweet potato soup (left)
Spicy sweet potato soup (serves 4 to 5)
2 big sweet potatoes
1 spoon olive oil, butter or ghee
1 onion diced
2 garlic pods (in small pieces, or grated)
2 spoons grated fresh ginger
1 l. Veg stock
½ teaspoon cumin powder
½ teaspoon chilli powder (or flakes)
100 ml sour cream
1 teaspoon lemon or lime zest
Lemon or lime juice to taste
Handful of fresh coriander
Stir sour cream and lemon or lime zest together and keep aside.
Heat oil or butter on medium heat and stir-fry onion until it starts to brown.
Add ginger and garlic and fry a minute longer.
Add cumin, chilli and diced sweet potatoes. Mix well.
Add the vegetable stock and bring to a boil. Turn down the heat and let it simmer for 10-15 minutes with the lid on the pan, till the potatoes are done.
Blend the soup with a hand mixer, or mash for a slightly coarser texture.
Add the lemon juice according to your taste.
Serve in a soup bowl and garnish with a spoon of the sour cream with lemon zest.
Serve coriander separately for whoever wants to add a bit of cooling quality to the soup.