Souper Jenny shares Moroccan sweet potato and lentil soup recipe
She is the woman behind the Souper Jenny cafes in Atlanta and now she's got a Souper Farm. Jenny Levison stopped by Good Day Atlanta to share her Moroccan sweet potato and lentil soup recipe and to talk about her urban farm. For more on Souper Jenny visit her website For today's recipe see below.
• Moroccan Sweet Potato & lentil
• 3 Tbsp olive oil
• 1 1/2 cups chopped yellow onion
• 1 large carrot , diced (1/2 cup)
• 3 cloves garlic , minced (1 Tbsp)
• 2 tsp peeled and minced fresh ginger
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tsp paprika
• 1 tsp ground cinnamon
• 6 cups vegetable broth , then more if desired
• 1 (14.5 oz) can petite diced tomatoes
• 1 large (16 oz) sweet potato, peeled and diced into 1/2-inch cubes (3 cups)
• 1 cup brown lentils , picked over and rinsed
• Salt to taste
• 1/2 cup chopped fresh cilantro
Instructions
1. Heat 2 Tbsp olive oil in a large pot over medium-high heat. Add onion and carrot and saute 4 minutes. Add garlic and ginger and saute 1 minute longer. Add remaining 1 Tbsp olive oil, cumin, coriander, turmeric, paprika and cinnamon. Saute 1 minute. Stir in vegetable broth, tomatoes, sweet potatoes and lentils. Season with salt to taste. Bring to a light boil then reduce heat to medium-low, cover pot and allow to simmer, stirring occasionally until sweet potatoes are soft and lentils are tender, about 25 - 30 minutes. Thin with up to 1 more cup of broth if desired. Stir in half of the cilantro then serve with remaining cilantro.
Old Fashion Chunky Potato Soup Recipe
Old Fashion Chunky Potato Soup Recipe
Old Fashioned Chunky Potato Soup
INGREDIENTS
• 2 pounds russet potatoes, peeled and cut into large chunks (about 1-1/2 inch)
• 1/2 cup chopped sweet onion
• 1/2 cup chopped celery
• 3 tablespoons all purpose flour
• Kosher salt and freshly cracked black pepper, to taste
• 1/4 to 1/2 cup (1/2 to 1 stick) salted butter
• Water to cover
• 1 (12 ounce) can evaporated milk
• Shredded cheese, for garnish, optional
INSTRUCTIONS
1. Toss the potatoes with the onion, celery, flour and salt and pepper; set aside for about 10 minutes.
2. Meanwhile melt the butter in a Dutch oven or soup pot. Add the potato mixture to the pot; stir to coat. Add enough water to cover the potatoes and bring to a boil; stir in the milk, reduce to a simmer, and cook, uncovered, stirring occasionally about 25 to 30 minutes, or until potatoes are tender.
3. Taste, adjust salt and pepper, and continue cooking on simmer, uncovered, until the soup reach desired consistency and thickness. Garnish each serving with shredded cheese if you like and serve immediately.
Homemade Lentil Soup Recipe
This delicious Lentil soup recipe is jam-packed with spices and caramelized vegetables to bring about an incredibly flavorful soup. This is one of the easiest-to-make most nutritious soups on my website and the taste is beyond amazing.
Lentils are a legume that is indigenous to the Mediterranean and Middle Eastern Countries. They are seeds of a plant that are jam packed with fiber, potassium and protein and make for a great meat replacement.
Since lentils are starchy, earthy in flavor, and can be on the bland side, there are many ways to make them flavorful including by adding them into soup. When other ingredients are introduced that compliment lentils like onions, garlic, spices, and lemon, the taste is out of this world.
There are many variations of lentil soup depending on where you live so do not be surprised if you see different ingredients in it. My version is much more of a Middle Eastern Lebanese style.
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Ingredients for this recipe:
• 2 tablespoons olive oil, ghee, or clarified butter
• 2 peeled and medium diced yellow onions
• 2 peeled and medium diced carrots
• 2 peeled and medium diced ribs of celery
• 3 finely minced cloves of garlic
• 1 ½ teaspoons ground cumin
• 1 teaspoon ground coriander
• 3 cups green lentils, rinsed
• 1 large peeled and medium diced potato
• 2 bay leaves
• 9 cups chicken stock
• juice of 1 lemon
• salt and pepper to taste
Creamy Ham and Potato Soup -- Creamy Delicious !!!
Creamy Ham and Potato Soup -- Creamy Delicious !!!
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Creamy Ham and Potato Soup
INGREDIENTS
• 1/3 cup unsalted butter
• 1 onion finely chopped
• 1 cup large carrot peeled and diced
• 1/2 cup diced celery
• 3 cups peeled and diced potatoes
• 4 cloves garlic minced or finely chopped
• 1 1/2 cups cooked ham diced
• 1/3 cup all-purpose flour
• 2 cups low sodium chicken broth
• 2 teaspoons chicken Bouillon
• 3 cups milk (whole milk or 2%)
• 1 pinch of salt, if needed (adjust to you taste)
• fresh cracked black pepper
INSTRUCTIONS
1. Heat the butter in a pot over medium heat.
2. Sauté the onion, carrots, celery until beginning to soften (about 4 minutes).
3. Add the ham and potatoes, cook for 2 minutes, then add the garlic and sauté until fragrant (about 30 seconds).
4. Mix the flour through and cook for 2 minutes.
5. Stir in stock and bouillon, mixing all ingredients together. Increase heat and bring to a boil until potatoes are 'just' fork tender, about 10-15 minutes.
6. Reduce heat to medium-low, add the milk and stir over the heat until thickened (about 5 minutes).
7. Taste test and season with salt and pepper, if desired.
8. Serve warm.
Potato Soup Recipes : Ingredients for Garlic & Sweet Potato Soup
Basic ingredients for Garlic and Sweet Potato Soup; find them all in this free online recipe video about making potato soup.
Expert: Josiah Owen
Bio: Josiah Owen has worked in the food service industry for the past 9 years. Josiahs cooking experience spans from Fast Food, Fine Dining, working as a Camp Chef to being a Kitchen Manager.
Filmmaker: josiah owen
How To Make A Potato Soup
If you want your potato soup thickened just add one teaspoon of flour to start and add another teaspoon if needed. It’s good once seasoned to you taste with thickening or without.