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Ingredient
My Sweet Potato and Sweetcorn Soup. π
Introduce
Chef :
Maureen πMy Sweet Potato and Sweetcorn Soup. π
Another experiment in the kitchen. I just love itπ #Soup
Ingredient
Food ration :
4 servingsCooking time :
45 minutes
Pinch
Salt
1/4 TSP
Black Pepper
4 tbls
Barely
2 pints
water
Cooking instructions
* Step 1
Add the Garlic and little bit of butter to the foil and the cloves garlic skin removed to a large silver foil and close it up put in the oven for 10 - 15 minutes on 200Β°C
* Step 2
Rinse the Barley in cold water for 2 minutes add to the two pints of water. Bring to the boil then stir and let it Simmer for 10 minutes. Add the roasted garlic and remaining butter mix in.
* Step 3
Next, chop up the Aubergine does not have to be small as it will be blended anyway. Also the sweet peppers add them to the Barley water with the stock cubes salt and pepper.
* Step 4
Add sweetcorn and mix.
* Step 5
20 minutes. After that time blend it just for a bit leave some bits. add it back to the pan then serve hot with some nice crusty bread. Or when cooled Freeze some for another time. Add some edible seeds when serving.
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