Summer Chanterelle soup with sweet potato, tomato, basil and cauliflower
Ingredients:
2 large sweet potatoes
I 14 oz can organic tomatoes (Muir Glen is good)
4 cloves of garlic very finely chopped
2 large shallots finely chopped
Large handful basil
5 sprigs parsley
2 ribs of celery, finely diced
2 cups cauliflower florets
12 oz summer chanterelles (preferably Cantherellus Roseocanus) or regular Chanterelles, cut to approx. same size as the cauliflower florets
1 turkish hot pepper, very finely diced
Half a lemon
Salt and pepper to taste
Preparation:
Steam 2 large sweet potatoes until soft. Set aside to cool. Peel the outer skin when cool.
Open can of tomatoes
Blend sweet potatoes and tomatoes together
Saute diced shallots and garlic for 3-5 minutes on medium heat.
Add most of the chopped basil and all the diced pepper
Add the diced celery
Add the sweet potato tomato mixture. Cook on low medium heat for about 5minutes, stirring frequently
Add the diced cauliflower and the cut chanterelles. Turn heat down and cook for an additional 8 minutes. Adjust seasoning to taste. Add remaining chopped basil and chopped parsley for garnish
Serve with bread and/or salad.