Sweet Potato Soup

• 4 sweet potatoes (about 2 kg)
• 8 cups water
• 1/2 cup tomato paste
• salt
• pepper
• thyme
• 2 tablespoons milk or cream

Bake or microwave the sweet potatoes until soft.
Let cool, peel then mash.
Combine the sweet potatoes in a pot with the water, tomato paste, salt, pepper and thyme.
Bring to the boil then simmer for 45-50 minutes.
Add the milk or cream and heat gently before serving.

Leek and Potato Soup

• 3 large leeks
• 1 large onion
• clove of garlic
• 500g potatoes
• 1 litre chicken stock
• basil, thyme, parsley, nutmeg, pepper to taste
• 1 cup milk or cream

Chop leeks and onions and fry in large saucepan.  Add crushed garlic.
When leeks are soft, and onions are translucent and slightly coloured
add cubed potatoes and stock.
Bring to the boil, then simmer until the potatoes are soft.
Add spices and herbs.
Blend or mash the potatoes to desired consistency.
Just before serving, add milk or cream and heat again.

Spicy Red Lentil Soup

• 1 cup red lentils
• 1 litre water
• 4 cloves garlic
• 3/4 cup of chopped red onion (about 1 medium onion)
• 1 tbsp butter
• 1 tbsp basil
• 1 tbsp cumin
• 1 tbsp turmeric
• 2 tsp black pepper
• 410g tin of peeled tomatoes
• 1/2 tsp dried chili

Rinse lentils under running water - the water won't run completely clear but
do it for a minute or so.
Put lentils in pot with stock and bring to the boil.  Simmer until soft - about
20 minutes.
Add half the spices.
While the lentils are cooking, fry onions in the butter and remaining spices.
Add the crushed garlic when onions are translucent.
Add the onion/garlic mixture, together with the tinned tomatoes, to the lentils.
Add dried chili.
Simmer for another 15 minutes.

Last modified: Mon Oct 11 13:33:43 EST 1999