Sweet Potato Bisque

1 onion, chopped
2 stalks celery, chopped
3 pounds sweet potatoes, peeled if necessary and diced
8 cups bouillon
1 tablespoon mild curry powder
2 teaspoons thyme
1 teaspoon freshly ground black or white pepper
pinch cayenne, to taste
1/4 cup brandy (optional)
2 cups soy milk or light coconut milk

Combine the onion, celery, sweet potatoes, bouillon, curry powder and peppers in a large pot. Bring to a boil, reduce the heat and simmer, 30-40 minutes, or until the potatoes are soft. With a slotted spoon, remove about 2 cups of the vegetables and set aside. Puree the remaining soup with a hand blender until smooth. Return the vegetables to the pot, stir in the brandy and soy milk or cocunut milk, and heat through.

6-8 servings

 

Moroccan Chick Pea Soup

1/2 cup bulgur
6 cups bouillon
2 15-ounce cans chick peas
2 teaspoons oregano
1/4 teaspoon harissa, or to taste (see page 106)
1 bag spinach, chopped, or 1 box frozen chopped spinach, thawed
Lemon slices or wedges for garnish

Bring the bulgur and 5 cups of the bouillon to a boil. Meanwhile, place the remaining cup of bouillon and one can of the chick peas in blender; puree until smooth. Add them to the pot, along with the other can of chick peas, the spices and spinach. Return to boiling, them simmer until the bulgur is soft, 5-10 minutes. Serve with lemon wedges.

4-6 servings