mailife - - Food -

1 medium onion, chopped 1 bay leaf 2 ta­ble­spoons olive oil 1 large car­rot, thinly sliced 1 stalk cel­ery, thinly sliced 1 ta­ble­spoon tomato paste 500 grams sweet potato, peeled and cubed (1/2 inch) 500 grams pota­toes, peeled and cubed (1/2 inch) 2 cups veg­etable broth 1 1/2 cups wa­ter or co­conut wa­ter 1/2 cup peas, cooked 2 ta­ble­spoons chopped fresh dill

Cook onion with bay leaf and 1/2 tea­spoon salt in oil in a heavy pot over medium-high heat, stir­ring oc­ca­sion­ally, un­til soft­ened, about 5 min­utes. Add car­rot and cel­ery and cook, stir­ring, un­til soft­ened, about 3 min­utes. Stir in tomato paste and cook, stir­ring, 1 minute, then add sweet potato, potato, broth, wa­ter, and 1/4 tea­spoon pep­per. Sim­mer, cov­ered, un­til veg­eta­bles are ten­der, about 20 min­utes. Dis­card bay leaf. Purée 1 cup soup in a blender (use cau­tion when blend­ing hot liq­uids) and re­turn to pot. Bring to a sim­mer, then stir in cooked peas and dill and cook un­til peas are heated through, about 3 min­utes. Sea­son with salt and pep­per.

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