Sweet and Sour Soup
Sophie has put her very own CleanEaters twist on the traditional Taiwanese dish, hot and sour soup. Taking inspiration from her time spent with a chef in the mountains of Taipei, where she learnt to cook to like a local, Sophie presents this tangy and delicious soup, packed full of punchy Asian flavours.
Preparation time: 1 hour, 50 minutes
- The peel & stone from 2-3 mangos
- The peel & core from 1 pineapple
- Apple cores (1-4 is all good)
- Approximately 6 regular tomatoes or the equivalent in cherry/vine tomatoes
- 3 large sweet potatoes (or quarter of a large pumpkin, or 1 butternut squash)
- 1 onion
- 3 cloves of garlic
- Thumb-sized piece of ginger
- Juice of 2 limes
- White pepper
1. To make your stock place the fruit peel into a large pan and cover with filtered water. Simmer for approximately one hour.
2. While your stock is cooking, prepare your veg. Finely chop your onion and garlic, grate your ginger, chop your sweet potato into medium pieces and cut your tomatoes into quarters. Juice your limes into a small glass or jug.
3. After 1 hour remove your stock from the heat. Pour the water into a bowl catching the fruit peel in a sieve. With your fingers gently squeeze the remaining juice from the fruit into the stock. You can also run your fingers along the mango skin and take off the remaining flesh to use in the stock. Discard the peel but reserve the pineapple core.
4. In the same pan add a few spoonfuls of the stock and add your onions, garlic and ginger. Return to the heat and simmer for 5 minutes.
5. While this is cooking chop your pineapple core into several pieces.
6. When the onions, garlic and ginger are soft, add the chopped pineapple core, sweet potatoes and tomatoes and simmer for 45 minutes or until the sweet potatoes are soft.
7. Using a high-powered blender, blend the soup to a smooth consistency. Add the soup to bowls.
8. Take your lime juice and add a good sprinkle of white pepper into it. Mix it around. Serve the soup bowls with the lime/pepper mix and ask people to spoon in as much as they like - according to how sour/hot they would like their soup.