That’s it. It’s blowing a hooley outside, the car’s in for its annual service, the stove has been lit despite the general mildness (it’s getting damp, too), and I’ve made the first soup of the season.
I do like cold soups – there are a couple of recipes here – but to me there is something profoundly wrong about serving soup, especially a warm soup, in summer. I know, I know: get over it, what about avgolemono, shorbat ads? My response is that it gets cold around the Med too, and that’s the time for soup. It’s certainly colder here, so I went looking for inspiration. I fancied something a bit different; I’ve got plenty of squash in, but there’s also plenty of squash soup in the freezer already. Plus (and I know this is silly), I wanted the variety of using bought ingredients. I’ve been using squash and tomatoes and beans and shallots and spuds for months. I wanted a change! I wanted exotica!
What I got, when I finally made it to the Co-op rather late in the day, was a sweet potato. And a red pepper.
I like a sweet potato soup, and red pepper goes well. But I still craved something a bit unusual, and sweet potato can be (surprise, surprise) a little too sweet. Obviously onions, garlic – but what about something to give a bit of oomph? A squeeze of lemon? Coriand-– no. Chillies, make a really hot soup? Nah, but maybe on the right lines. So I toyed with the idea of adding some pimenton dulce for the smoky taste, but in the end decided I didn’t want to overdo the whole capsicums thing. Then I hit on it: smoked garlic.
I know, very noughties. But I had a serious smoked garlic habit at one time, and I used it a lot – in marinades, in casseroles, in dips. It’s not that easy to get now, almost impossible round me and definitely impossible in the Co-op on a wet Monday night, but you can get smoked garlic paste and smoked garlic powder, and I had some in. Time to experiment…
Sweet potato and red pepper soup with smoked garlic
serves 3-4, depending on portion size and how thick you like your soup
1 medium to large sweet potato
1 large red pepper
1 medium onion
1 tsp rapeseed oil (or other neutral oil)
2 small cloves of garlic, chopped
1/2 tsp smoked garlic powder, or to taste – but not more than 1 tsp
700-900ml vegetable stock
Peel and chop the sweet potato into chunks no larger than 2cm; deseed and chop the pepper and finely chop the onion. Put the oil in a heavy-bottomed pan over a medium heat, and add the onion. Cook very gently without burning for about 10 minutes, until the onion is soft and transparent – this is sometimes easier with a lid on the pan. Add the chopped garlic and cook for another minute, then stir in the smoked garlic powder, mixing it in well. Add the sweet potato and the red pepper, and stir them round too. Then add enough stock to cover and increase the heat. Bring the soup to the boil, reduce the heat and simmer until all the vegetables are soft. Blend the soup and adjust the thickness with a little water if you wish; reheat if necessary.
The best thing about this? Not just the taste, which I love – but the fact that it sent me into my store cupboards in search of possibilities. I felt a bit like Howard Carter peering into Tutankhamun’s tomb: ‘What can you see?’ ‘Wonderful things…’ Watch out for recipes involving amchoor powder, a chermoula spice blend, barberries, vast quantities of ras-el-hanout, za’atar, black cardamoms and graines de paradis. Maybe not all at the same time, mind.