OK, so I promised I would post some more of the fabulous recipes I made with Beth. So here is my favourite recipe!
The piece de resistance. You won’t see me speechless about very much. But Beth and I were so overwhelmed by the surprising depth of flavour of this simple soup, that we could barely contain ourselves.
I blended up this soup, gave Beth a taste, and she stood over the stove and just closed her eyes, as if she couldn’t quite get the full flavour burst unless she shut off her other senses and just focused on her taste buds. I dished the soup up into bowls, and we both sat down to enjoy an overflowing bowl, of what we both described as, “one of the best soups we had ever tasted”.
Yes! It's really that good! It was so funny! Beth put one spoonful in her mouth and just yelped into a “mouse-like falsetto” and said, “Oh! I forgot for a moment just how good that tasted”! It was hilarious. We just smiled smugly at each other, and nodded our heads, knowing that we would be enjoying this incredible offering for years to come.
The beauty of this soup -- it’s simplicity and bare ingredients. You just would not believe that a soup this basic could taste so rich and deep AND creamy! The raw macadamias are just pure magic in this soup. It is worth mentioning that I have made this soup in Australia and in the States, and it was quite different, due to the quality and variety of the sweet potatoes. In Australia, sweet potatoes, or kumaras, as they are sometimes called, are much richer, bolder and full of flavour, than the sweet potatoes I've had in the United States. I used a whole cup of raw macadamias, and they did not overpower the natural sweetness of the potato. But If you're making this vegan sweet potato soup in the United States, you might want to only add 1/4 to 1/2 cup of raw macadamias, and then taste your soup before you add any more. I added a whole cup, and it yielded a soup of a very different personality. It was still sensational. But it resembled more of a nutty taste than that of sweet potato. It is really a matter of preference. Experiment, add the macadamias gradually and you will find your perfect blend.
I will say that you will get a creamier sweet potato soup if you use a high speed blender like a Vitamix. One of the great pleasures of this soup is the velvety creamy texture. It is just sensational. You would swear it had loads of dairy in it. But this vegan soup is gluten free, dairy free, egg free and soy free. If you wanted to make it nut free, you could always cream it up with some rolled oats or tofu.
If you want this soup to taste exactly like mine, the vegetable stock/broth that you use is important. Not all stocks were created equal. They really do vary in quality and taste. I always use Massel vegetable stock, which I believe is superior in quality and flavour. Massel stocks are vegan, gluten free, lactose free, kosher and free of MSG. When I don't make my own home made stock (I really do need to post that recipe) I always use Massel stocks. I actually prefer to use the stock cubes so I can control the strength. I use 1 stock cube for every 2 cups of filtered water.
You know what – I am just going to stop rabbiting on, as I just can’t do this vegan sweet potato soup justice. Just make it.