This soup is a rich and creamy spin on my sweet potato beet recipe…a stick to your ribs kind of soup. Quite fitting since I’ve been fighting a cold all week, so no better time than the present for a soup post.
Don’t be put off by the addition of fruit to your soup, it adds a wonderful and savory balance to the finished product. I add fruit to my soups and sauces all the time…and if you do a quick search you’ll see that kiwi based soup recipes are quite abundant and used often with sweet potatoes and spinach. If you’re not a fan of kiwi, add apples, grapes or anything with a bit of texture that will lend itself to the thick and creamy finish.
Sweet Potato Kiwi Soup with Seared Prosciutto and Pine Nuts
- 3 sweet potatoes
- 2 shallots
- 1/4 cup pine nuts
- 4 slices prosciutto (or bacon)
- 4 cloves garlic
- 3 kiwis
- 3-4 cups chicken stock
- 1 pinch paprika
- 1 tablespoon coconut milk
- 1 tablespoon extra virgin olive oil
- Fresh ground salt and pepper
Peel and roughly dice the sweet potatoes, shallots, prosciutto, kiwi and garlic. Pour the olive oil to a large pot over medium heat and add the garlic, shallots, pine nuts and prosciutto. Cook until the prosciutto and pine nuts start to brown and the onions turn translucent. Add the sweet potatoes and a generous amount of fresh ground salt and pepper. Cook the potatoes on medium heat for about 5 minutes, until lightly softened, then add vegetable stock (enough to just cover the potatoes). Bring to a boil, cover and simmer for about 15 minutes. Add the kiwi to the pot and use an immersion blender to blend the mixture until smooth. Add more water, if necessary, to achieve the desired consistency. Re-heat on low and add salt and more pepper to taste.
When plating, garnish with some micro greens, paprika and coconut milk.
Note: if you like a chunkier soup, feel free to brown the prosciutto and pine nuts in a separate pan and stir them to the soup after blending in the kiwi.