Cream soups, especially vegetable soups, are always quick to prepare and suitable for dinner during the week, and although the title of this one doesn’t seem to be quick, I’ll tell you how I do it. Indeed, there should be more such ideas in our repertoire of delicious, warm and filling food, which should be ready in 15-20 minutes after the end of the working day. And this one, apart from being different, is very pleasant with its contrast of the sweetness of the potatoes, the spicy seeds and the fresh cheese.
The long cooking here is baking the potatoes in the oven, which takes about 1 hour. Whole potatoes are wrapped in aluminum foil and baked until their core softens, which of course I would find difficult to spend time during the week, unless I plan to serve dinner just before bedtime. No one would be happy about that. Therefore, on weekends I come up with ideas for cooking for the weekdays and in addition to providing the necessary products in the list of the weekly market (because grocery shopping and shopping in the super evening during the week, even just two products, waste a lot of my time) , I also make some preparations that I know will make it easier for me later.
Especially for this soup, pre-baking the potatoes is of the utmost importance for its quick preparation during the week. That’s why, on Sundays, while the oven is on and baking a whole chicken or a large piece of meat in it (Sunday is the time for that, isn’t it?), I also put the potatoes. Degrees are not so important if the dish you are currently cooking in the oven requires a lower temperature. It is not a problem to put 2-3 potatoes to bake on a par with the chicken, for example, and if there is a need to increase the time for baking the potatoes until they are ready. In other words, I combine two in one, which turns out to have at least two advantages – it saves energy and dinner for Monday or Tuesday is half ready.
If the potatoes are baked on their own, then let it be done at the degrees indicated in the recipe, which are 220ºC, and together with them, in the same way you can bake other vegetables such as yellow potatoes, whole red beets, celery, cauliflower , whole carrots, which can be provided for meals and salads, again for the week.
You will probably ask yourself why I need to bake the potatoes, which I will put in the soup, which will be boiled and mashed? Why do I have to do this pre-baking, can’t I just put them in the broth and cook them on a par with the soup? In fact, it is not necessary and the soup will be made without pre-baking the potatoes, but if we approach in theory to get a better taste, and looking for an explanation from the science of food and cooking, then we can understand and even try the differences.
In theory and practice, pre-baking the potatoes gives a richer and denser taste . This is because while they are baking, their moisture evaporates, which makes them more concentrated – both in taste and texture. Potato peel also tastes better, because it makes a difference whether they are cooked whole without peeling in advance or peeled from the beginning. Of course, we can’t always have a refined palate, especially when we are hungry and we just want dinner to be served on time and to eat, but if we have time or at least a plan for preparations, then our efforts will work for the better. taste, for our enjoyment of eating.
The other thing that draws me to this soup is its garnish with roasted seeds, which are flavored with smoked and hot red pepper, maple syrup and olive oil. The amount that I include in this recipe is small and is for the amount of the soup itself, and it can be left for the salad at another time, but here too it can be approached with foresight. Without changing the proportions of the ingredients for the seeds, their quantity can be increased and baked more. Store well in a jar at room temperature for 2-3 weeks and can be used for sprinkling wherever we want crispy and spicy. Apart from cream soups, they are ideal for green salads, salads with roasted vegetables, fresh and soft cheeses.
If you don’t like planning, then leave this soup with all the additions to it for the weekend so that you can fully enjoy it.
Cream soup of baked sweet potatoes with ricotta and spicy seeds
The recipe is an idea from olivemagazine.com with a few changes. In order for my eight-year-old son to enjoy the soup, I skip the hot part in it, but add it to the seeds. Instead of serving with extra hot sauce, sprinkle with ricotta or grated brined cheese, which very well form a delicious bite with the sweetness of sweet potatoes and the spiciness of nuts.
For 4 servings.
For the soup:
- 600-700 g sweet potatoes (2 medium pieces)
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 carrot, diced
- 1 stalk of celery, cut into cubes
- 2 cloves garlic, finely chopped
- 700 ml of vegetable broth or water
- grated peel and juice of 1/2 orange
- salt and freshly ground black pepper
- 50 g of a mixture of different seeds – pumpkin, sunflower, white and black sesame, flax
- 1 teaspoon olive oil
- 1 teaspoon maple syrup or honey
- ¼ teaspoon smoked paprika
- ¼ teaspoon hot red pepper
- ricotta or grated brined cheese
- fresh parsley
- flaked red pepper or coarsely ground
Baking potatoes and making soup
The oven is heated to 220ºC with the option of upper and lower reotan. The sweet potatoes are wrapped in aluminum foil and placed on a medium grill in the oven. Bake for 1 hour. Allow to cool and scoop out the core with a spoon.
Heat the olive oil in a saucepan over medium to high heat. Add the onion, carrot and celery. Salt with salt and saute for 7-8 minutes until soft and colorful. Then add the garlic and stir for a few seconds until it releases its aroma.
Sweet potatoes and broth are added to sauteed vegetables. Season with salt and freshly ground black pepper. Bring the broth to a boil and simmer for 10 minutes. Remove the pan from the heat and add the orange peel and juice to the soup. Strain until completely creamy.
While the soup is cooking on the stove, prepare the seeds. They can also be prepared in advance. Store in a jar at room temperature.
The oven is heated to 180ºC with the option of upper and lower reotan. In a bowl, mix the olive oil, maple syrup or honey and both types of pepper. Mix well and add the seeds. Mix well so that they are evenly covered with spices. Spread in a row in a pan on baking paper and bake on medium heat in a preheated oven for 6-8 minutes. Once removed from the oven, transfer to a plate for faster cooling.
The soup is served warm sprinkled with ricotta (with white brined cheese is also excellent), roasted flavored seeds, chopped fresh parsley and paprika.