- Caribbean soup

When I follow Alice’s rabbit in the hole, I can see myself cooking for my event and finishing so early that I still have time to sit down, eat and start a new post for my blog.

Feeling fresh after a nice shower… no stress while waiting for my chauffeur….

That’s in my dream… The reality is that my chauffeur is a most-of-the-time-grumpy cab driver, I have never had any shower before leaving for an event as the cooking time doesn’t allow me, and I never sit down and I’ve never had time to start a new post, that’s my real life…

After long hours working in the kitchen, there is the stress on site and… the reward, this excitement from my clients when they see and try my canapés, their face, their words to describe their happiness and then, I remember why I am doing that, forgetting about the stress and the no time and no shower, and I am happy.

When I am not cooking for an event, still…. I am cooking, in a restaurant,

At the moment I learn Caribbean cuisine, new dishes, spices, coconut, happy colorful mix, good vibe and Jamaican people.

I know it’s Spring but the weather is so unpredictable in London that we can even eat soup in summer and I love it.
I also love sweet potatoes , I made this soup last time at the restaurant, and at home. As I still have a cargo of different dried chilies from my Mexican adventures I used them, if you don’t have any, you can use chili flakes…. Simple and delicious.

Sweet potatoes soup serves 2

Ingredients :

  • 2 big sweet potatoes
  • 4 red peppers
  • 2 teaspoons of chili flakes or 2 dried red chilies (Guajillo, Pasilla or Morita)
  • 250ml of vegetable stock
  • Salt and pepper
  • Avocado and sweet corn for decoration

Method

Preheat the oven at 180°, put the peppers on a baking tray and roast them for 15/20min till they are soft.

If you use dried chilies, deseed them using gloves and soak them  in warm water.

In the mean time, peel and cut the sweet potato, bring some water with salt to the boil and plunge the potatoes for around 15 min until very soft.

When the peppers are ready let them to cool down a bit and take the skin and seeds off.

In a food processor, put the sweet potatoes, the peppers, a bit of vegetable stock and blend. Add the chilies, salt and pepper. Depends on how you like your soup (more or less thick) you can add more stock. Sprinkle some sweet corn and avocado cubes on the top.

Bon appetit !

 

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