Yam and Peanut Stew – A Ski Hill Cafe Inspiration

For the last two months, it has been quite a delight to be staying up at Whistler. When we were up on the ski hill, we’ve found ourselves eating most lunches up at the Roundhouse on Whistler Mountain. The food service is pretty good compared to years ago and I think they really rock some of their soups!  One particular soup they dished up was a Spicy African Yam and Peanut soup and it inspired my boyfriend to make a similar soup for us one evening.

He found this wonderful recipe for Yam and Peanut Stew with Kale here.

The Verdict of Yam and Peanut Stew?

I LOVED this soup very much being a peanut lover myself! I craved this soup the next day and just had to have leftovers. The soup thickened up the next day, so I added a little more vegetable broth. This soup is definitely a tummy delight.  Don’t cut out the green onions though, they were the superstar garnish that made the soup just pop in my mouth with flavour! One thing to note, is the healthiest ingredient (kale) in the recipe was left out (forgot to purchase it at the grocery store)! Perhaps we will make it again in the future with the kale…Kale seems to give so many soups a ultra healthy and tasty boost!

Yes please…I want to have it again!

Yam and Peanut Stew Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 1 1/2 tablespoon ginger, minced
  • 2 large yams, chopped into 1 inch
  • 1/2 cup dry red lentils, rinsed and drained
  • 3 ripe vine tomatoes, peeled and chopped (or 1 can of homemade or store-bought diced tomatoes)
  • 1 teaspoon cinnamon, ground
  • 2 teaspoons cumin, ground
  • 1/2 teaspoon turmeric, ground
  • a dash cayenne pepper
  • 1/2 teaspoon sea salt
  • 5 cups vegetable stock + extra as needed
  • 1/4 cup almond butter
  • 1/4 cup green onion, tops only, chopped
  • 1/4 cup roasted and salted peanuts, chopped

Yam and Peanut Stew Instructions

  1. Heat olive oil in a large pot set on medium heat. Add the onion and begin sauteing till onion is getting translucent (about 3 minutes). Add the garlic and ginger, and continue to saute for another 3 minutes, till garlic is fragrant. Add the yams, the red lentils, the tomatoes, the cinnamon, cumin, turmeric, and cayenne and give it all a quick stir to combine.
  2. Add 4 cups vegetable stock and bring mixture to a boil. If there isn’t enough broth to cover everything but at least 1 inch, add another cup of stock. When soup boils, reduce to a simmer and cook for 40-45 minutes, or until sweet potatoes and lentils are very tender. If you need more broth as the mixture cooks, add it.
  3. Add almond butter and stir well. Using an immersion blender, blend soup till about half of it is pureed and the other half still has texture. The soup should appear creamy, but chunks of sweet potato should be visible.
  4. Season to taste, adding more salt and pepper as needed.
  5. Serve, topped with a tablespoon each of green onion and crushed peanuts

What He Changed From Original Recipe:

  • Oops – missed the 4 cups of kale by accident! Perhaps it will join the soup party next time!
  • Used organic almond butter instead of peanut butter…much healthier for you!

Soup Mistress Rating for Yam and Peanut Stew:

Healthy (+ slimming + low sodium): (4.5/5
Presentation: (4.25/5) 

Taste: (4.75/5) 

Carrot and Yam Soup – A Great Way To Lose Your Soup Virginity

Carrot and Yam Soup

Picture 1 of 12

The completed Carrot and Yam Soup

Just the other day I pulled out one on my largest and heaviest cook books. I realized that on the inside of the cover I had scribbled a soup recipe for a Carrot and Yam Soup. The recipe was given to me from my sister-in-law back in 1991 and it was my very first homemade soup that I cooked up. The recipe was long forgotten about for about 2 decades. It seems as though my soup making lifetime has been about 23 years to date. Wow – where does time go?!

Ohh, Carrot and Yam Soup – the soup I lost my soup virginity to. I was curious to find out if it was as great as I remembered it. So I decided to make the soup yesterday evening.

The Verdict of Carrot and Yam Soup? Very refreshing indeed. I adjusted a few ingredients from the original recipe a tad. I added freshly squeezed juices versus concentrates and focussed on more ginger and some tasty garnishes on top. I would make this soup again in future. It is even better than what I remembered it!

Carrot and Yam Soup Ingredients:

  • 2 tablespoon olive oil (plus 1/4 cup for frying yam shavings for garnish)
  • 1 cup onion, chopped
  • 2- 1/2 cups yams, chopped (keep a small chunk for rough shaved yam pieces for garnish)
  • 4 cups carrots, chopped
  • 3 teaspoon ginger, finely chopped
  • 4 cups low sodium vegetable stock
  • 1 cup apple juice
  • 1/3 cup fresh orange juice
  • 1/4 cup fresh lemon juice
  • 1 teaspoon coriander
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • pinch salt and pepper
  • 1/4 cup of goat yogurt
  • lemon zest from 1 lemon
  • orange zest from 1 orange

Carrot and Yam Soup Instructions:

  1. Heat up olive oil in large pan. Saute onions on medium heat until soft for about 5 minutes.
  2. Add in yam, carrot and ginger and saute for 3 more minutes.
  3. Add in vegetable stock, apple juice, orange juice, lemon juice, coriander, allspice, nutmeg, salt and pepper.
  4. Bring to boil, lower heat and simmer for about 40 minutes (or when carrots are soft).
  5. While soup is simmering, heat up 1/4 cup of oil in small pan and fry approx 1/2 cup of rougly shaved yam pieces in batches. When golden brown reserve yam pieces on a paper towel.
  6. Puree soup with blender. Be careful with hot liquids. If using hand blender take soup off of heat first.
  7. Heat soup back up on low/medium.
  8. Ladle soup in bowls.
  9. Garnish each bowl with a dollop of goat yogurt, some fried yam pieces and sprinkle of orange/lemon zest.

What I changed from original recipe:

  • used fresh lemon juice and fresh orange juice instead of concentrates, and more of both
  • used more onions
  • doubled the ginger
  • used fried shaved yam pieces, lemon/orange zest, orange slice and goat yogurt as garnish

Soup Mistress Rating for Carrot and Yam Soup:

Healthy (+ slimming + low sodium): (4.5/5)
Presentation: (4/5) 
Taste: (4.15/5) 

Potato, Yam and Parsnip Chipotle Soup

Yam Potato Parsnip Chipolte Soup

Picture 1 of 11

The completed Yam Potato Parsnip Chipolte Soup (vegetarian version with no chorizo)

Just yesterday, I made parsnip, yam and potato hash with poached eggs for breakfast. I really liked the buttery spicy taste of parsnips and how they played well with yams and potatoes. I thought to myself, “why not mix the three together in a soup?”

So I was on a hunt for a recipe and went on my merry way to Google. I must have looked at more than 20 recipes online and I decided to do my own rendition and simply call it Potato, Yam and Parsnip Chipotle Soup.

The verdict? Well, this soup is definitely one of my top five soups so far. I can’t wait to make this soup for friends or family. I really think the superstar ingredient is chipotle pepper in adobo sauce!

This soup is:

  • vegetarian (if you exclude the chorizo from recipe or use a soy-based alternative)
  • vegan (if you exclude the chorizo from recipe or use a soy-based alternative)
  • gluten-free

Ingredients:

  • 2 tablespoons olive oil
  • 1 large white onion, chopped small
  • 3 large garlic cloves, minced
  • 4 cups yam, peeled and chopped small
  • 2 cups new potatoes, peels on and chopped small
  • 3 cups parsnips, peeled and chopped small
  • 6 cups low sodium vegetable broth
  • 2 teaspoon cumin
  • 1 chipotle pepper in adobo sauce, chopped small
  • 1 – 10 oz chorizo sausage, cut in thin slices
  • 1 bunch of chives

Cooking Instructions:

  1. Heat olive oil in heavy pan over medium-high heat. Add onions and garlic, saute until soft, about 5 minutes.Season with dash of pepper.
  2. Add yams, potatoes and parsnips, saute about 3 minutes.
  3. Stir in vegetable broth and cumin, bring soup to boil. Reduce heat, simmer covered 20 minutes.
  4. Keeping 3 cups of potato, yam, parsnip aside. Puree the soup with chipotle pepper in a blender or food processor. Puree in batches if you need to.
  5. Return soup to pan with 2 cups of reserved solids (potato, yam, parsnip) and chives, gently heat through. If you want a thinner soup, add vegetable stock to your liking.
  6. In a separate pan, fry up chorizo for 2 minutes on medium to high heat.
  7. To serve, ladle hot soup into bowls and top with reserved solids, chorizo sausage and chives. Serve immediately.

The closest recipe I found was Sweet Potato and Chipolte Soup here.

What I changed from original recipe:

  • added chives
  • added parsnips
  • added potatoes
  • added additional clove of garlic
  • added chorizo sausage
  • replaced chicken broth with low sodium vegetable stock
  • omitted sour cream and tortilla wedges

Soup Mistress Rating for Potato, Yam and Parsnip Chipolte Soup:

Healthy (+ slimming + low sodium): (4/5)
Presentation: (5/5) 
Taste: (5/5)