Sasquatch Squash

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In celebration of my finally managing to tie a head scarf on single-handed*, I present more soup!

Original from here: https://www.theguardian.com/lifeandstyle/2016/nov/25/winter-vegetable-soup-recipes-ribollita-squash-and-pasta-thomasina-miers, amended to sweet potato as, whilst I like squash, life is arguably too short to spend a Sunday afternoon peeling one of the frackers, even with Planet Rock’s Blues Brunch grooving on down in the background…..

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*I’m sure additional arms are required somewhere.

Sweet Potato, Parmesan & Sage Soup

  • Olive oil
  • Celery chopped
  • One large white onion, chopped finely
  • Two garlic cloves, chopped
  • Sage, rosemary, chilli powder
  • One sweet potato, scrubbed and chopped chunks (of whatever preference you have)
  • One baking potato, likewise
  • Tin chopped or plum tomatoes
  • Parmesan
  • Dash red wine or balsamic vinegar

Heat the oil in a wok or large pan, and gently simmer the celery, onion, garlic and herbs for 15-20 minutes.

Get on down to a harmonica solo by Bo Diddley.

Add the potatoes, tomatoes and chilli powder plus a little hot water if needed.  Simmer until soft. Mash the ingredients slightly to get your preferred soup consistency. Season.

Add a dash of vinegar and then serve, topped with parmesan.

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