It’s been far too long…sadly we have been cooking/baking things…but have had no time to blog about any of the recipes. Despite having 5000 other things, that I should be doing right now…I decided to blog at least one new recipe.
The month (November) has become tomatillo-inspired recipes. We had 5 tomatillo plants that produced enough tomatillos to feed a village. It is kind of comical that about 6 month ago, I didn’t know what tomatillos were and now I have already made 3 recipes with tomatillos.
This one was inspired by a recipe that a friend of mine posted on my facebook wall, after I had inquired about tomatillo recipes. Believe me, we still have plenty of tomatillos and if you know of other vegetarian tomatillo recipes, please DO NOT hesitate to share them.
This soup is likely one of my cold season favorite soups. It turned out spicy, tangy, and thick…perfect to dip homemade bread into. So here it goes, enjoy!
10-12 tomatillos, husked, washed, and halved (I used about 24 garden-grown tomatillos, they tend to be a bit smaller than store-bought tomatillos)
8 large garlic cloves, cut into small pieces
6 large cherry tomatoes, halved
1 red onion, chopped
2 large sweet potatoes, peeled and chopped into 1-inch cubes
4 cups vegetable broth (4 cups water and 2 veggie bullion cubes)
3 Tablespoons extra virgin olive oil
2 cups water (depending on how thick you want the soup)
salt and pepper to taste
dash of cayenne pepper
Preparation (4 servings)
1. In a large roasting pan, combine the tomatillos, garlic, and tomatoes. Drizzle with about 2 tablespoons olive oil and roast in oven at 350 F for about 25 minutes.
2. While the tomatillos, garlic, and tomatoes are roasting, boil the sweet potatoes in the vegetable broth for about 45 minutes.
3. Saute the onion in a bit of olive oil, for about 5 minutes until the onion looks golden.
4. Once the tomatillos, garlic, and tomatoes are done roasting, blend the mixture in a blender or food processor. Add the tomatillo mixture and the sautéed onion to the sweet potatoes. Season with salt, pepper, and a dash of cayenne pepper. Let the mixture simmer for about 10 minutes, then blend in blender for smooth consistency (alternatively for a chunkier consistency, you can just mash-up the potatoes with a potato masher or use an immersion blender).
5. Serve with home-baked bread and decorate with parsley leave. Enjoy!
Note: I have frozen a batch of this yummy soup. I will keep you updated on the taste and consistency, when I pull it out of the freezer.
Recipe inspired by: