Updated 03/21/2013 05:00 AM
Recipe: Sweet Potato and Ginger Soup with Sesame Broccoli
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1 cup thinly chopped onion
3 Tbs finely minced, peeled fresh ginger
1 large clove garlic, minced
1-2 Tbs vegetable oil
4 cups peeled and thinly chopped sweet potato
4 cups low sodium or salt free vegetable broth
4 cups small broccoli florets
1/2 - 3/4 cup water
1 Tbs sesame oil
1 Tbs sesame seeds
Thinly chop 1 cup of onion and peel and finely mince 3 Tbs ginger and finely mince 1 large clove of garlic.
Get the soup started by adding the chopped onion to a large soup pot and cook them to soften in a splash of vegetable oil.
Cook the onion along on medium heat....stir it occasionally.....and you could even take the pot off the heat for a bit while you're peeling and thinly slicing 4 cups of sweet potatoes.
Next, add the minced garlic to the onions and cook that along for a minute.....and then add the sweet potatoes and ginger and 4 cups of vegetable broth.
Bring that up to a simmer and let it go along at a good steady simmer and, while that's happening, cut 4 cups of small broccoli florets.
When the sweet potatoes are nice and soft use a hand blender to carefully puree everything until it's nice and smooth. (see hints below)
Turn the heat off on that, season it to taste if you like and add a little water if it's too thick.
Lastly, add the broccoli florets to a large saute pan and add about 1/2 - 3/4 cup water and cook them on high heat with a lid on top.
When they're tender crisp, drain them.......add a little splash of sesame oil and a sprinkling of toasted sesame seeds and it is time to eat.
Don't peel and cut the sweet potatoes until just before adding them to the soup.
If you don't have a hand blender (also known as an immersion blender) you can use a regular blender to carefully puree the soup in batches a little at a time. Be careful....the hot soup will expand as it blends......do only a little at a time.