Yam Soup

2 yams
3 cloves garlic
pepper to taste
soy sauce to taste
1/2 to 1 cup soy milk as needed
salt to taste
curry powder to taste
juice from half a lemon
1 small onion

First I baked the yams in the oven until they were nice and soft. While this was happening, I tossed some tempeh in a pan with garlic, pepper and soy sauce. I originally did this with Quorn, but I'm not the biggest fan of Quorn, with it's long ingredients list. It does add some protein and texture when needed and is better than some other, similar products, but I'm more comfortable with using tempeh as it is less processed.

When the yams were ready, I took them out, peeled them (Jeeves had a lovely breakfast the next day of cooked yam peelings and his usual kibble) and put them in a bowl with half a cup of soy milk and mixed it into a slurry. Use more soy milk if necessary.

At this point, I'm sure a lot of people would have shoved it through a siv, but I feel like that sort of thing is a little wasteful, both time wise and resources wise. I might do it if we had dinner guests over (and maybe save the leftover stuff for stock or as the base for another soup?).

I tossed chopped onions and sliced garlic into a sauce pan with some olive oil. I stirred it around a bit so as to get the scrummy browning bits of the bottom of the pan and did this until the onion was translucent. At this point, I added the yam slurry, the coconut milk, ground black pepper, salt and curry powder (about 2 teaspoons). I also added the Quorn (making sure to spatulate the frying pan so as to get the garlic and olive oil into the pot as well) and some frozen peas.

I squeezed half a lemon in, to balance out the sweetness of the coconut milk and yams and a little more salt, to taste.