All Entries Tagged With: "Sweet Potato"
Cranberry Sweet Potato Soup
The soup which the seniors made in the South Arm Community Kitchen is called Cranberry Sweet Potato Soup. Soup is just great for the colder fall weather. Moreover, most soup can be frozen in small batches for up to 2 months. Reheat the soup on the stove gently and you can have a bowl of hearty soup anytime.
October is the harvest time for cranberries and Richmond is the top producer of cranberries in BC. Cranberry is a superior source of nutrition and vitamins. It is an excellent source of antioxidants which helps to protect against cancer, heart disease and bladder infections. Cranberry juice is also rich in polyphenol content as in red wine which makes it a heart-healthy drink.
This Cranberry Sweet Potato Soup is a sweet soup with a hint of tanginess from the cranberries. It has a very strong flavour of cinnamon.
While one team is working on the soup recipe, another team worked on the dessert which is Apple Banana Muffin. I had blogged on the muffin recipe here.
Ingredients
- 2 tablespoons butter
- 1 cup chopped onion
- 1 cup chopped celery
- 1 large garlic clove, chopped
- 1 large yam, peeled and chopped into 1 inch pieces
- 4 cups low salt chicken broth
- 1 cup cranberries, fresh or frozen
- 1 tablespoon cinnamon (optional), recommend to change it to 1 teaspoon as the cinnamon flavour is too overpowering
- 1 teaspoon nutmeg
- 1/2 teaspoon grated fresh ginger
- 1 cup skim milk
- parsley for garnish
Click on Read More for the instructions to make the Cranberry Sweet Potato Soup.
Sweet Potato Pancake
Julie demonstrated two pancake recipes in the South Arm Community Kitchen. It’s been a while since she last demonstrated in the South Arm Community Kitchen and we missed her cookings. We are glad she is back.
The first recipe, Sweet Potato Pancake is simply my cup of tea. I love sweet dessert and this is a sure winner.
Ingredients
- 1 cup flour
- 1/2 tablespoon cornstarch
- 1 egg
- 1/2 teaspoon salt
- sweet potatoes
- water
Click on the link below for the instructions.
More on following page. Click here to continue reading
Roasted Sweet Potato Soup
Minoo kicked start the Caring Place Community Kitchen with two dishes. The first dish is Roasted Sweet Potato soup with orange and ginger. You may make this dish with yam, pumpkin or other winter squashes.
This Roasted Sweet Potato Soup is a creamy soup flavoured with orange zest and grated ginger. It is best served warm. The creaminess of the soup comes from the sour cream. However, you may substitute the sour cream with a couple tablespoons of peanut butter and it’s equally good.
Ingredients
- 6 cups peeled, cubed yams or sweet potatoes (about 3 large ones)
- 1 1/2 cups coarsely chopped onions
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 5 cups low-fat chicken broth
- 1 tablespoon each grated orange zest and gingerroot
- 1/2 teaspoon each ground cumin and salt
- 1/4 teaspoon black pepper
- 6 tablespoons low-fat sour cream
- Chopped, fresh cilantro for garnishing
Sweet Potato Soup (Fun Shee Tong Sui)
I like Tong Sui which is the Chinese sweet dessert soup. There are many type of tong sui. Some takes a lot of steps and others are very simple. The sweet potato soup is very easy and fast to make — just took me 20 minutes.
Back in the days where I grew up in Malaysia, sweet potato are basically eaten by poor people. I recall my parents telling that during the second world war, people survived on these stuff because it was easy to grow. In Canada, sweet potatoes are referred to as yams.
Ingredients
- 3 pieces of sweet potato
- 1 brown sugar slab (for sweetness)
- 2 pandan leaves (for flavor)
Instructions
Peel the skin off from the sweet potatoes and cut it into bit-sized chunks. I tie a knot on the pandan leaves so that I can easily remove it after the soup is cooked.
Drop a piece of brown sugar slab into a pot of boiling water. I use three cups of water.
I then just pour everything into the pot and boil it for 15 minutes. That’s it — sweet and simple.
