This is a recipe which my sister, Julie sent me. Julie lived in a small town in Brazil called Búzios for a few years where she and her husband Claudio ran a small gift shop. The town looks like a little piece of heaven to me and I hope some day I’ll manage to get to see it in person. This soup is really warming and tasty, I adapted it slightly by adding the spicy elements: cumin and chilli flakes as I personally like a little kick to my tomato based soups. You can make it either with or without these two extra ingredients.
INGREDIENTS
- 250g sweet potatoes, peeled & boiled
- 1 tablespoons olive oil
- 1 onion, finely chopped
- 1/4 cup parsley, finely chopped
- 1 x 400g tin chopped tomatoes
- 1 teaspoon ground cumin
- 1/2 teaspoon dried chilli flakes
- 1 cup milk
- 500g good beef stock
- Salt & freshly ground black pepper
METHOD
- Half-fill a large saucepan with salted water, add sweet potatoes (cut into large chunks) and cook for 20 minutes or until soft when tested with a small, sharp knife.
- Drain potatoes and place into the bowl of a food processor, whizz until smooth.
- Warm olive oil in a large, deep pot and saute onion, parsley, tomatoes for 5-7 minutes over medium heat. Add the pureed potatoes, milk and hot beef stock, whisk until smooth.
- Add the cumin, chilli flakes and season generously with salt and freshly ground black pepper.
