So it seems that actually for once the weather forecasters might have hit the nail on the head – for today shall be known as Snowpocalypse (thanks N), and Cirencester is currently sitting under a blanket of at least 7 inches of the finest white stuff known to man – snow! Glancing out of the window, it is still coming down and is just as heavy.
Needless to say that the shop is closed today. All my clients contacted me yesterday to either cancel their order or reschedule for next week. And then when Ian couldn’t get the car up the drive slope this morning it was a done-deal. An hour later, his routes to work where closed. Checking in on everyone’s updates in Cirencester, it would seem it’s pretty much a ghost town, so I’m not feeling too guilty about having a snow day like everyone else.
Despite being at home, it’s been a highly productive day for me; a good pre-cursor for how I’m going to work at home when I’m back full-time next month. I’ve quoted, designed, replied, twittered, facebooked, planned supper, made lunch, tidied the house etc, and it’s still only mid-afternoon. Go Me!
Admittedly, lunch was a simple affair, soup – made from scratch of course, but something quick and warming to take the edge off the snow. As I mentioned in my Smoked Salmon Spaghetti post, I am trying to make sure that we start using up some of those tins that are lurking in the back of the cupboard. I’d noticed last week that we had a can of coconut milk from Waitrose hiding. There’s no wonder I hadn’t used it yet, I had to stand on a bar stool and reach right to the back to find it. 5ft and 1in means that there’s often things I come across that I forget are there! We also seemed to have accumulated a mass of Schwartz spices, and I’m determined to get these used up as well. A quick rummage around in the fridge gave me a couple of sweet potatoes and an onion.
The beauty about this soup is that instead of waiting 20 minutes for chunks of sweet potatoes to soften, this only takes about 5, as you use grated potato. Ok, you get serious arm pump after all that grating but you get your soup quicker! I’d normal use my faithful Magimix, but I’m waiting on a new spindle to arrive.
Coconut Sweet Potato Soup
A quick and simple sweet potato soup made using store cupboard ingredients. Serve with a toasted pitta bread.
Serves 6, 3PPts per serving
- 650 g Sweet potato, approx 2 large
- 1 Onion, roughly chopped
- 1 Clove of Garlic, mashed
- 1 tsp Dried chilli Flakes
- 1 tsp Paprika
- 1 tsp Cayene Pepper
- 1 tsp Rapeseed Oil
- 100ml reduced fat coconut milk
- 1 litre Vegetable stock, made using Bouillon powder
- Grate the sweet potatoes, using either a hand grater or food processor
- Heat the oil in a large saucepan and add the garlic to brown
- Add the onions, cover and soften for 2-4 minutes
- Add the chilli, paprika and cayene pepper to flavour the onions
- Add the grated sweet potato and vegetable stock, cover and simmer for 10 minutes
- Remove from the heat and stir in the coconut milk
- Blitz the soup until smooth using either a hand blender or food processor
Grating the sweet potato using a food processor is quicker and easier than by hand. Alternatively, chunk the sweet potato and simmer for 20 minutes, rather than 10, or until soft.