For the February issue of ROOTS, I chose one anti-flu dish, as the time for sitting together in unventilated overheated areas is far from over, and one dessert, which can be advantageously prepared from cooked or frozen summer products.
Flu soup and dessert for a better mood
Sweet potato soup full of turmeric, garlic, ginger and optionally chilli has an antibacterial and antiviral effect, increasing our resistance to colds and other diseases. A sweet dessert, in turn, has the ability to elicit a dopamine response in the brain, which can help increase mental well-being, which is no less important for the overall quality of life.
- 2 red onions
- vegetable oil
- 5 cloves garlic
- 3cm piece of ginger
- curry powder or curry paste (to taste)
- chili flakes (to taste)
- turmeric (to taste)
- dried ground ginger (to taste)
- pepper (to taste)
- salt (to taste)
- 3 small or 2 large sweet potatoes
- half a lemon
- vegetable broth
- a few pieces of broccoli
- 3 handfuls of red lentils
- 4 tablespoons coconut milk
- canned chickpeas
- a little arugula (to decorate on a plate)
Pour vegetable oil according to your own preference into the pot and add curry, turmeric, pepper, chilli (according to personal preferences - it doesn't have to be at all) and dried ground ginger. Let it froth and then add the roughly chopped onion. When the onions are glazed, add the coarsely chopped garlic and let them simmer together under the lid for a while on a slight "flame". Then add the ginger - if you want the soup to be pungent after ginger, grate the ginger into the mixture, however, if you do not suffer from pungency, add the whole ginger and take it out before mixing the mixture. Immediately after the ginger, we add the rest of the base for the soup - coarsely chopped sweet potatoes, broccoli and red lentils and broth. Then pour boiling water over everything so that the whole mixture floats, but so that there is not much space between the individual pieces of vegetables - in this way we achieve a really creamy consistency after mixing). In this way, leave the mixture under the lid at the beginning of a sharper "flame" and as soon as the water starts to boil again, reduce the heat input to a minimum - the mixture should only bubble slowly. While the vegetables are cooking, prepare the roasted chickpeas in peace. Drain the contents of the can and rinse with water. Prepare oil and spices - turmeric, salt, pepper - in the pan and let it froth again. Then add the chickpeas and fry on a stronger "flame" until the chickpeas on the surface turn golden.
After about an hour of cooking, the soup is ready to mix. Therefore, remove from the flame and preferably use a stick mixer (or any other) to achieve the desired creamy consistency. Then place on a low flame again and add the coconut milk. In this way, let the soup bubble for another ten minutes, to better combine the flavors and then serve with the taste. Serve the soup with toasted chickpeas and optionally you can decorate a few pepper-flavored arugula leaves on a plate.
Note.: The violet color of photos is caused by LED lighting