Comfort-in-a-Bowl on a Cold Day
The yam has resurfaced in a variety of ways the last few years. Oven baked fries has become a popular favourite at trendy eateries. I like to mix the yams with the russets when I do oven roasted fries. The big draw is that this rich, sweet, velvety root comes packed with potassium, vitamin C, fibre, and a variety of other “really good for you” nutrients. I was always the little girl at the Christmas table scraping off the brown sugar, butter, and (heaven forbid) marshmallows. Yams are so perfect on their own. The additional sweet stuff is so unnecessary. And the colour is just gorgeous, isn’t it? I still love to peel a yam to reveal the unexpected deep orange flesh. It is the rich and velvety smooth texture of this root vegetable that creates the luscious ribbon of flavour on the tongue.
This entry is for Diane. She and her daughter, Christine, were over Saturday. I made them this soup as she had said she was craving this soup, as she had it when she was over another time… and I was so excited that I could make it for her so easily. I always have the ingredients for this soup, but didn’t take the time to write it down for her. Diane loved it, and this time insisted I share the recipe, so Diane, this is for you and for all of my Thermomix clients, as this is the soup I use in my demonstrations. It is just that good and that simple.
I am sure you can figure out how to make this soup without a Thermomix if you make soup; however, with a Thermomix it is an absolute pleasure. A photo essay follows, but I will include the recipe at the end of the writing. The Thermomix is my new joy this year, and a big gift to myself as I was so ill last year. I cannot tell you how much my health has improved as I am able to prepare healthy meals that I can actually digest with this “kitchen wonder”. If you have never heard of a Thermomix, and you are in Edmonton, or Alberta, contact me for a demonstration! If you are from somewhere else, leave me a message and I will connect you with a consultant in your area. Many find it costly, but it has actually saved money for me. It is all about what you like to do and what you enjoy. I love cooking and this machine has widened the possibilities in my little kitchen laboratory about 1000%!
Smell it! Mmmm… Open the lid, scale in the yams, potatoes, and chicken broth. Make sure all are cubed evenly for best cooking. Smaller for faster cooking time, larger for a slower cooking time. The cashews were supposed to go in when the potatoes did. Woops!
Thermomix Sweet Potato Soup with Yams
- 50 g onion
- 10 g ginger , washed and unpeeled
- 20 g olive oil
- 400 g yams , roughly cubed, washed and unpeeled
- 200 g potato , roughly cubed, washed and unpeeled
- 30 g roasted , unsalted cashew nuts
- 450 g chicken homemade or organic , free range stock
- 200 g whole milk
- 1 teaspoon salt
- pepper to taste
- whole grated nutmeg (optional)
Scale onion and ginger into TM bowl; chop for 5 seconds at speed 0-7
Add oil, and sauté for 3 minutes at 100°C at speed 1
Scale chopped yam, potato, cashews, stock and salt into the TM bowl; cook for 12 minutes at 100°C on speed 1
Pulverize for 30 second at 0-10, two times (one minute, total)
Scale in milk; add pepper to taste; blend for 30 seconds at speed 2
Serve garnished with freshly grated nutmeg
The smaller you chop the potato, the faster the soup will cook; as I am preparing this for a demonstration, the cook time is shorter as I took longer with my preparation before the client arrived. To save preparation time, chunk the veggies and extend the cooking time.
I also cook until the yam is just beginning to mash; is is a firm mash. Then I puree to preserve the nutrients as much as possible.