SOHI & Soup
This is a guest post by Kristina Hoy of Icing & Crumbs
Twice a week I go to SOHI Boot Camp.
Twice a week I work out on the beach.
Twice a week I come home exhausted and sore from battling the friction of the sand while lugging a heavy weighted sack on my shoulders.
Boot Camp is tough. It’s hot and sweaty.
It’s fast-paced and high-impact.
It’s running, jumping, squatting, shuffling, sliding, skipping and swinging… on the beach.
It makes your heart race.
It makes you breathe hard.
It leaves you grazed.
And covered in sand…
So twice a week I am thankful that I was organised enough to have made a quick and nutritious meal ready to eat after these tough sessions:
Sweet Potato Soup
1 tablespoon of olive oil
1 brown onion, peeled and chopped
1 teaspoon of curry powder
1⁄2 teaspoon of ginger (optional) 1 kg (2.2 lbs) orange sweet potatoes, peeled and cut into large cubes
1 L (4 cups) of salt-reduced chicken stock
Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, for 3-4 minutes, or until it is soft, but not coloured. Add the curry powder and ginger and cook for 30 seconds. Add the sweet potato and chicken stock and stir. Cover and simmer over a low heat until the sweet potato has softened (about 40 minutes). Blend until smooth.
This soup is very easy to make and freezes well, so can be made in advance for those busy nights when there is no time to prepare a meal. The recipe above serves 6.
“Eat. Learn. Live.”