MAB’s 3 ingredient soup is a quick & easy soup full of comforting, healthy ingredients. Change it but by the different herbs and spices you add.
Before we moved to England for a year, my husband and I went twice to visit. He has a few friends there that he met through work and they were kind enough to let us stay with them when we there. One trip we stayed with Mary Ann Brown (aka MABS), my DH’s friend Paul’s girlfriend (did you get that?) and she made us some lovely meals. The second trip after that was for their wedding and that was something else! I’ll have to find those photos and post because it was just lovely. Back to the soup. We were especially fond of a soup that MABS made that was simple but delicious. I make it all the time and while we should call it Sweet Potato and Red Pepper soup we would rather call MABS soup as it brings back great memories for us.
All you need is 1 large onion, 1 sweet potato and 1 large red pepper. Add chicken stock or water to cover and when everything is soft and cooked, you puree it in a blender or food processor. How easy is that? Below is a pic of what it looks like once it’s cooked and about to be pureed.
But I’m not done yet. One of the great things about this soup is that while it tastes great on it’s own, you can doctor it up anyway you like. Sometimes we add hot curry spices, garlic and ginger. Or you can thyme, garlic or sage for a savory taste. When we make it the hot curry version, I like to top it with some greek yogurt or sour cream to balance the heat. You could use mexican spices such as cumin, chili powder and garlic powder. Truly you could do almost anything with it.
So today my little boy is home sick with a belly ache and it’s pouring down rain so I’m going to make him a simple back of MABS soup with homemade bone broth and hope he feels better. Nothing is more comforting the a bowl of homemade soup. Enjoy!
MAB's 3 Ingredient Soup
- 1 large onion roughly chopped
- 1 large red pepper roughly chopped
- 1 large sweet potato peeled and roughly chopped
- water or chicken broth to cover
- salt and pepper
- garlic optional I used 2 cloves
- bouillon optional I use 1 teaspoon of Better than Bouillon to all my soups.
Add all the vegetables and seasoning to a pot.
Add water or broth to cover all the vegetables.
Cover and cook on medium to medium high until all the vegetables are soft.
Take off the heat and let a cool a few minutes.
Add to a high speed blender or food processor and puree until nice and smooth. You may have to work in batches so you don't get burned.
Return to the pan to heat if it's too cold to eat. Enjoy.
NOTE: You can add so many different seasonings to change this soup's flavor. On it's own it is very delicious.
Thai: Add 1 T of curry paste and 1/2 cup coconut milk. Garnish with cilantro.
Indian: Add 1 T of curry spices and some grated ginger. Top with greek yogurt.
Italian: Add 1 t of oregano,1 t of basil, 2 cloves of garlic.
Mexican: Add 1 t of cumin, 1 t chili powder, 1/2 t paprika, 1/2 t garlic salt & 1/4 t of cinnamon.
Savory: Add 2 cloves of garlic and 1/2 t of thyme and 1/4 t of sage.