I never use the term “super” but for the sake of sibilance, I’m using it today. So if you think I’ve had a personality transplant, fear not. I made this soup today and it worked out pretty well. It was one of those days where you’re down to three items in the fridge and you either have to improvise or go outside. I chose the former. I usually come up with recipes I like when that happens; maybe I should use that as an excuse to avoid the dreaded weekly food shop and accompanying trolley tantrums.
5 small sweet potatoes (fewer if using larger sized ones)
1 litre chicken stock
1/2 tsp lazy ginger/ small piece grated ginger (it gives warmth without overpowering the soup)
Pinch of salt
Small handful of Coriander
Peel and chip sweet potatoes into fine slices/cubes. Add boiled water and salt, (and ginger if using fresh) bring to the boil. Reduce to a simmer to stop sweet potato froth 🙂 Crumble in a chicken stock cube. Cook for 15-20 mins. (Add ginger at this stage if using from a jar.) Add coriander. Blend using a hand blender. Taste to make sure it’s ok before giving it to people and stuff.
A lot of people seem to buy jars of pre-made pizza sauce, which admittedly is probably less effort, but probably costs more and doesn’t taste as good. This sauce is so easy to make and goes particularly well with this pizza dough recipe: https://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe-1921714
This is the best pizza dough recipe I have found. It tastes as good as takeaway pizza and you can let the dough rise in the fridge overnight if you want to make it the day before. It also freezes really well.
Here is the recipe for sauce (I am hoping all of these measurements are accurate since I typically just throw things at a pot.)
1 tin chopped tomatoes
1 clove of garlic
1 tsp sugar
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp oregano
1/4 tsp rosemary
1/2 tsp garlic powder
1 tsp oil
Throw all ingredients in a pot (apart from the oil) and simmer on a low heat for 10-15 minutes until all the flavours have combined.
Take it off the heat and stir in the oil, transfer to a blender and puree as smoothly as you like. I usually do mine in a smoothie maker and it comes out really smooth and a very vibrant colour, but you can use a blender, hand blender or if you have neither, just mash it really well 🙂 This usually makes enough sauce to top three 10 inch pizzas. (You can double the recipe to make a larger quantity.) The sauce also freezes well (just drain off any excess liquid when it defrosts before putting it on the pizza.)
For a really quick pizza use this on pittas, grilled muffins, bagels or make pizza toast for kids 🙂