Sweet potato, Leek, Mushroom & Coconut Soup

We went for our usual “once-a-week grocery shopping” last Sunday. The shelves in the fruit and veggie section looked so empty and sad. Obviously this is due to the bush fire crisis on the east coast plus the constant drought in Australia. People like us, who are very lucky not to be affected by the crisis directly, think how we can help and then feel useless by donating a small amount of cash.

Sweet Potato, Leek, Mushroom and Coconut Soup by a little bit of soy

I read an article saying that the price of fresh produce will increase as much as 50%. The article also said that not tuning away from and continuing to buy the local produce regardless of the price would be another way to help the struggling growers to keep their businesses going.

Good point. I will certainly do that.

Well, anyhow, for this reason, my recipe today is not really summery we we just grabbed what was available in the shop last week. Actually, this is a perfect example that we can create something delicious from whatever is available.

I like using the purple-skinned sweet potato over the orange one as I find it sweeter. Adding mushrooms was my last minute decision. I thought it wold add a good savoury taste (a.k.a. Umami) to the sweetness of leek and sweet potato – I was so right! Yey!

While we enjoyed this hot soup, this soup is definitely enjoyable cold as well.

Hope you enjoy the recipe:)

Ingredients:

  • 400g of Purple-skinned Sweet Potato
  • 1 Leek – while part only
  • 10g of Mushroom
  • 1 clove of Garlic
  • 2 teaspoons of Olive Oil
  • A pinch + 1/8 teaspoon of good Sea Salt
  • 400ml of Water + extra
  • 130ml of Coconut Cream
  • a small amount of Parsley for garnish

Method:

1. Preparation for vegetables. For Sweet Potato – Peel and cut it into chunks. Soak them in a bowl of water while you are working on other vegetables (this method is for sweet potato to stop discoloration). For Leek – Cut it into half lengthwise and wash carefully between the leaves to remove any dirt. Cut into half-moons. For Mushrooms – Slice. For Garlic – Slice.

2. Place all of the prepared vegetables (from Method 1) into a pot. Add olive oil and a pinch of sea salt and stir them all together. Make sure that the vegetables are coasted with oil.

3. Place the pot over a low/medium heat with a lid on. As juice from the vegetables comes out, let them cook in their own juice (a.k.a. Japanese Mushi-Yaki Method). Stir occasionally. Keep cooking for about 5-10 minutes or until the vegetables become sweat and juicy.

Mushi-Yaki Method
Place all of the veggies
in the pot with oil and salt...
Keep cooking with a lid on. 
Juice from the veggies comes out like this...

4. Add 400ml of water and 1/8 teaspoon of sea salt. Simmer it for 20-30 minutes or until the sweet potato becomes soft and tender that you can mash them with a folk.

5. Remove it from the heat and puree it with a blender or a hand mixer.

6. Reheat it over a low heat. Add coconut cream. Taste it and season with sea salt as necessary. If the soup is too thick, add extra water to make the soup your desired consistency. If you wish to have it cold, chill the soup in the fridge. Top with parsley to serve.

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