Sweet potato soup with pistachio, orange and mint pesto

This soup provides a wonderful harmony of contrasting flavours. It is deliciously sweet, thanks mainly to the roasted sweet potato, which is complemented beautifully by the Middle-Eastern-inspired ‘pesto’

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Jan 09, 2017
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This soup is packed with vitamins and the pistachios are both a source of fibre and full of ‘good fats’ that help to give you a lasting full feeling.

The mint works to aid digestion as well as providing an important flavour balance to this recipe.

For the soup:

3 tbsp rapeseed oil

1 small onion, peeled and chopped

3 garlic cloves, peeled and chopped

2 carrots, peeled and chopped

4 sweet potatoes, peeled and chopped

4 sage leaves, finely chopped

1 litre (1¾ pints) vegetable stock

¼ tsp nutmeg

30 ml (1 fl oz) fresh orange juice

For the pesto:

1 tbsp grated orange zest

45 g (1½ oz) shelled pistachio nuts

1 spring onion, trimmed and sliced

1 tbsp mint leaves

½ tsp salt

75 ml (2½ fl oz) olive oil

Method:

Caramelise the onion in the oil then add the garlic, carrot, sweet potato and sage leaves. Let the vegetables sweat for 5–6 minutes, partially covered. Stir regularly.

Add the vegetable stock and nutmeg, stir and bring to the boil. Then turn down the heat and simmer gently, partially covered, for around 15 minutes, until the carrot and sweet potato pieces are soft. Stir occasionally.

While the vegetables are simmering, put all the ingredients for the pesto into a separate bowl and blend until completely emulsified, then set aside.

Once the soup is ready, take off the heat, add the orange juice, and blend the soup until completely smooth. Season to taste.

Serve by pouring the soup into a bowl and swirling some of the pesto into the centre.

Recipe taken from Soupologie by Stephen Argent (Vermilion, £12.99). Photography by Jean Cazals.

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Ellen Tout

Editorial Assistant, Psychologies

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