The prep for this is quick – it’s really cutting the sweet potato, onion and garlic. It typically takes me 5 – 10 minutes to rinse and chop and then cooking time is about 20 – 25 minutes. I have made this weeknights and weekends.
1 large sweet potato (peeled and chopped into small, 1 inch or so) chunks (squares or rectangles work best).
1 small onion (Remove the outer papery skin, cut in half and then ‘dice’ the onion into small squares. Put aside).
2 or 3 garlic cloves. Remove the papery outer skin, cut off the ‘hard’ part at the top and then cut into a small dice (or mince using a garlic masher) to about the size of small seeds. Put aside.
4 cups (or 5) of chicken or vegetable stock.
Steps to put this on your table:
- Preheat olive oil (about 1/4 cup) on medium low heat a large saucepan or stockpot.
- When the pan is warmed up, gently sauté (stir them around frequently with a spoon or a spatula) the onions until they’re translucent. About 6 or 7 minutes.
- Add the garlic to the onions in the pan and sauté with the garlic for another 3 or 4 minutes. Don’t let it burn, keep them moving or bring the heat down if your pan seems too hot.
- Stir in about 4 cups (or 5) of chicken or vegetable stock. If you made stock from your chicken – awesome, use it! If you’re buying, one 32 oz. box should be fine, unless you want a little more soup, then use a box and a half.
- Stir in the sweet potatoes. Add salt (maybe about 1/4 to 1/2 tsp. you can add more at the end if needed)
- Increase the heat to medium/medium high until the chicken stock reaches a simmer (bubbling but not a fast boil). When you’ve reached simmer, put a top on the pan & then reduce the heat to medium low. Let the vegetables simmer until the sweet potato is soft – probably 20 – 25 minutes, depending on how big it was cut.
- When the sweet potato feels fairly soft, bring up the heat again and add in the frozen corn (probably about 1 cup – but you can view how much looks right, you probably want about 1/2 corn, 1/2 sweet potato). Cool at a simmer (bubbling but not a fast boil) stirring occasionally until the corn is cooked through, probably 4 or 5 minutes at most. Test the corn when it’s starting to look done as soon as it’s not frozen and tastes ‘right’ then turn off the heat & take the pan off of the heat. Taste it to see if you want to add more salt, and also put in a generous shake or two of pepper.
Note: if you ladle for the kids first, then you can add a little bit (i.e. 1/2 tsp. or 1 tsp.) of Bajan or other hot pepper sauce to the remaining soup for the grown-ups.
It’s very nice in there but probably too spicy for the kids. Or you can put a little in your own bowl, if you have extra soup & want to use it a second time.
This is very flexible – very nice served with a salad, French bread or wheat bread on the side. If people are hungrier you can easily add in some cooked chicken to it to make it more substantial.
Did you enjoy this? Join the mailing list for updates!