Mary Miso - Recipes for every day - Cookbooks
Turmeric oil:
100ml sunflower or rapeseed oil
1 table spoon turmeric
Sweet potato soup:
3 table spoons olive oil
1 onion, chopped
1 clove of garlic, chopped
1 chilli, chopped
3 sweet potatos (600g)
80g cashew nuts
1 bay leaf
200ml white wein
1000ml vegetable stock
1 table spoon lemon juice
1 portion of beer granola
In a frying pan heat up sunflower oil and turmeric up to 45°C. Take the pan from the stove and let it stand for 30 minutes, thereby again and again stir around.
For the soup heat up olive oil and add onion, garlic and chilli. Add sweet potatos, cashew nuts and bay leaf, reduce the heat and brown 5 minutes. Add white wine, cover the pan and let simmer for 20 minutes until the wine has been completed reduced.
Add vegetable stock, cover the pan and let simmer for another 20 minutes.
Take out bay leaf and mix the soup with a blender. Season with lemon juice, salt and pepper.
Sprinkle the soup with the tumeric oil and the beer granola.
Recipe for beer granola: Klick here
