Butternut soup & Sweet potato chips
Winter is out and Spring is here, but in case you’re looking for something quick and easy to make, butternut soup and sweet potato fries complement each other really well! Serve with buttery toast or hot, crispy garlic bread and you’re all set for a great TV dinner! Yum!
- Peel, wash and cut 1 butternut into cubes. Place in a pressure cooker with boiling water that just covers the butternut cubes. Allow to cook until soft. Open the lid of the pot and cool down for 5 minutes before adding to a blender. Add the butternut as well as the water to the blender and blend until smooth. You may need to add more water if required. The consistency shouldn’t be thick.
- Add the smooth butternut to a pot and then flavour with Himalayan pink salt, herb salt, black pepper, cayenne pepper, paprika, crushed garlic, a handful of chopped spring onions and 1 whole cinnamon stick. Boil the soup for 2 minutes and serve hot with freshly made toast.
Sweet potato chips
- Peel and wash the sweet potato. Use the slicer side on a multifunctional grater to make thin slices or alternatively use a sharp knife to cut thin slices.
- Deep fry in oil on a medium heat till the chips are just slightly browned and crispy.
- Drain first into a colander lined with paper towel and then empty onto a tray lined with paper towel so that most of the oil is absorbed by the paper towel.
- I flavoured them by lightly sprinkling with herb salt. They’re great just on their own too.