This week I seem to have done nothing but eat soup and mark finals. On Monday I made a huge batch of the delicious No Chicken Noodle Soup out of Veganomicon, which lasted until yesterday’s dinner. It was noodly and vegetably and perfect. I added some broccoli, a few carrots and some seared tofu to the recipe for extra brain-boosting heartiness.
Today it’s all about sweet and spicy.
3 tbsp olive oil (approx.)
3 sweet bell peppers, roasted
1 large sweet potato, chopped
1 large onion, sliced
1.25 l vegetable stock
1/2 can chickpeas (plus the water if there is any)
fresh ginger and chilli, chopped, to taste
1/4 can of coconut milk
coriander, roughly chopped with minced ginger and chilli
Slice the peppers into 1-inch strips and get them roasting on a lightly olive-oiled tray large enough for them to lie comfortably at high heat in the oven. In the meantime, heat up some olive oil in a large heavy-bottomed pan and add your onion (red, yellow or white, it’s not crucial). Let cook on low-medium heat for about 5 minutes, then add the sweet potato. Reduce the heat, cover and leave to tenderise until the peppers are finished (about another 35 minutes).
Once the peppers are roasted, add them to the pan (you can skin them, but I rather like them as they are), together with the stock and chickpeas. At this point add the fresh ginger and chilli. Bring to the boil, then blitz through with a blender until not-quite-smooth.
For the garnish, roughly chop a few sprigs of coriander with a couple of slivers of fresh ginger and chilli. Ladle the soup into your bowls, tip a generous dollop of the coconut milk in the centre and top with the garnish.
E voila! Sweet and spicy all over.
Pictures to come!