- 3 pounds [1.4 kg] small sweet potatoes, peeled then sliced into 1/2-inch [1.3-cm] thick slices
- 6 tablespoons [90 mL] olive oil
- 3 small onions, chopped
- 1 clove garlic, minced
- 1 tablespoons [15 mL] freshly minced ginger
- 2 fresh sage leaves, crushed
- 10 cups [2.5 L] vegetable or poultry broth
- 1/3 cup [80 mL] long grain rice, rinsed then drained
- Salt and pepper, to taste
- 1/3 cup [75 g] grated Parmesan cheese, to garnish
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- Preheat barbecue to high heat.
- Into a large bowl, add 3 tablespoons [45 mL] of olive oil to sweet potato slices; stir until well coated.
- Brown sweet potato slices over hot barbecue rack for 15 minutes, turning slices once.
- Meanwhile, onto barbecue element if possible or onto stove element, heat remaining olive oil into a large casserole.
- Brown chopped onions stirring often, for 5 minutes.
- Add chopped onions and garlic, along with minced ginger and crushed sage leaves.
- Brown vegetables stirring until onion is translucent, and mixture smells.
- Add browned sweet potato slices then pour in vegetable or poultry broth.
- Bring mixture to just a boil before mixing in rinsed drained rice.
- Lower heat and leave soup to simmer slowly for 15 minutes; remove from heat.
- Leave soup to cool slightly, then puree soup, a little at a time, into a food processor or a blender.
- Salt, pepper then reheat pureed soup before serving soup into individual bowls, each serving sprinkled with grated Parmesan cheese.
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