How can something so simple to make taste so good? The beauty is that there’s no need to peel the yams, so they only take a little time to prepare. This dish is practically a meal in a bowl with the addition of beans and a smattering of nuts. Plus, the eye-catching colour will appeal to all ages. Cozy up and serve in a mug for sipping, or ladle into bowls for a more formal meal.
This bisque is a great base for stirring in almost any addition to create a stew. From spinach, shredded kale, or chard to cooked chicken or prawns, it lends itself to myriad options for a meal in a bowl.
2 Tbsp (30 mL) coconut oil
1 sweet onion, peeled and chopped
4 garlic cloves, chopped
6 cups (1.5 L) low-salt vegetable or chicken broth
3 large jewel yams, unpeeled, scrubbed, and coarsely chopped
2 tsp (10 mL) turmeric
2 tsp (10 mL) ground cumin
1/2 tsp (2 mL) sea salt
1/4 tsp (1 mL) cayenne
14 oz (398 mL) can white kidney beans, including liquid
Freshly squeezed juice from 2 limes, zest removed and set aside
Extra-virgin olive oil (optional)
1/4 cup (60 mL) pistachio or pumpkin seeds
1/4 cup (60 mL) chopped cilantro
1 Tbsp (15 mL) finely chopped chives
1 tsp (5 mL) lime zest
In large saucepan, heat coconut oil. Add onion and garlic and sauté until soft and clear. Add broth, yams, and seasonings, and bring to a boil. Cover, reduce heat to medium-low, and cook for 15 to 20 minutes, or until yams are fork-tender.
Into saucepan with cooked yam and broth, stir kidney beans and lime juice. Transfer to high-speed blender or food processor. Purée until creamy. Return to saucepan, cover, and keep warm over low heat.
To make garnish, in hot, dry frying pan, place nuts and stir until lightly toasted, about 5 minutes. Set aside to cool. Finely chop nuts, place in small bowl, and stir in chopped cilantro, chives, and lime zest.
To serve, ladle soup into shallow bowls and scatter with some toasted nut garnish overtop. Drizzle with a little olive oil, and add a little more salt to taste, if you wish.