Sweet potatoes are ace, so tasty and, unlike normal potatoes, you can count them as part of your ‘5 a day’. You can make chips with them, bake ’em, do wedges in the oven or mash them on top of a “gardeners pie” so yummy!
I was super proud when the nursery manager commented on the range of food Harris takes for lunch – unlike a lot of the kids who take a sandwich. So, I had better keep up the good work!
I have made a batch of soup so Harris has plenty for nursery, since he is now practically full time…4 days a week! My freezer is now overflowing with baby tupperware pots of soup, rice pud, sliced mango, paella, chilli, pasta, rice and more! You don’t always need to make special dinners for your little one. When making tea for Craig and I, I just make more than we need and freeze the extra in little pots for Harris. It’s not hard at all.
Anyway, here’s the soup recipe:
3 medium sweet potatoes, peeled and chopped
1 onion chopped
2 cloves of garlic, peeled and bashed
1 teaspoon ground coriander
1 vegetable stock cube
1.2l boiling water
A handful of fresh coriander leaves
Pepper to taste
A little lug of oil
Heat the oil in a large pan. Add the onions and garlic and sauté for 5 minutes then add the potatoes and ground coriander. Allow to cook for another 5 minutes stirring so the potatoes don’t stick. Mix the stock cube and boiling water and add to the pan. Stir and allow to boil for a minute then simmer for 20-25 minutes. Add the fresh coriander and pepper and allow to cool for ten minutes. You can either transfer to a blender or use a hand held one. Blend to a smooth consistency. If too thick then add a little water. I like it thick, especially for feeding Harris as sloppy soup goes everywhere!