My theme for the week at Blogging Marathon is Root Vegetables and I am so glad that, for once, it’s a problem of plenty. Usually I have to skip themes or recipes since certain key ingredients won’t be available. But if this place has something, it’s a variety of root vegetables.
For the first day, I have chosen the versatile sweet potato. You can make so many recipes with this be it fries, wedges, curry, dips, hummus, cakes, soups, etc. I was looking to get more veggies as soups since it’s a healthy dinner and also the easiest way to get the vegetables into my toddler. This soup, adapted from here, is a delightful combination of sweet potato and red lentils with seasoning and spices. Do try –
WHAT WE NEED
Oil 2-3 tsp
Garlic 2 cloves
Ginger 1″ piece
Onion, medium 2
Coriander chutney 2-3 tsp
Red lentil/ masoor dal 1/2 cup
Sweet potato 300 gms
Red chilly powder 1-2 tsp
Vegetable stock 500 ml
Whey or Milk 200 ml
Sunflower seeds 2 tsp
WHAT TO DO
- Heat the oil and add the ginger and garlic
- Once th garlic starts turning brown, add the onions and fry till they turn translucent.
- Add the lentils, coriander chutney, chilly powder and vegetable stock. Cover and cook.
- Wash and peel the sweet potato. Grate or finely chop it and add it to the lentils.
- Add salt and cook covered for around 20 minutes till the lentils and sweet potatoes are completely cooked.
- Let it cool and then blend it with an immersion blender.
- Toast the sunflower seeds and add it to the soup.
- Warm the soup before serving.
- The coriander chutney can be replaced with coriander leaves and stalks. In that case, increase the chilly powder by another 1 tsp.
- I had excess whey and hence I used it. Milk will work perfectly fine.
This is my entry for Blogging Marathon under Root Vegetables.