TRISH DESEINE shares her recipe for a perfect spring-to-summer APPETISER …
Sweet potato soup with tomato, corn and harissa
Sweet, spicy, vibrant tasting and colourful this creamy soup is quick to whip up and just perfect as a spring-to-summer appetiser.
For 4: 10 minutes preparation/20 minutes cooking
4 large sweet potatoes, peeled, chopped
500ml vegetable or chicken stock, or water
4 tablespoons cooked sweetcorn (fresh if you can get it)
A few sundried tomatoes, sliced
Salt and pepper
Bring the stock or water to the boil and cook the sweet potato until soft, topping up with water if needs be. Blitz the vegetables and cooking water in a mixer until smooth. Adjust the consistency with water and a dash of cream or yoghurt, season with salt and pepper and keep warm.
Fry the sweetcorn in some oil until a little caramelised and golden, mix in the tomato slices and season.
Mix the harissa with some oil or yoghurt to reduce the fire a little. Pour the soup into the bowls then swirl barely a teaspoonful of harissa and top with the sweetcorn and tomatoes.
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