Sweet potato soup
Serves 4
Easy
Prep:
Cook:
plus cooling if necessary
Enjoy this silky smooth, versatile vegetarian soup as a weekday dinner, warming lunch or dinner party starter. Dunk with a crispy ciabatta, for contrasting texture
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- 2 tbsp olive oil
- 1 onionchopped
- 700g sweet potatoespeeled and cut into chunks
- 1 litre vegetable stockmade using 2 stock cubes
Nutrition: per serving
- kcal228low
- fat6.6glow
- saturates1g
- carbs36.2g
- sugars21.1g
- fibre6.1g
- protein2.8g
- salt1.6g
Method
step 1
Heat the oil in a large lidded pan over a medium heat. Fry the onion for 4-5 mins, stirring from time to time, until softened. Add the sweet potatoes and toss to coat in the oil and onion. Reduce the heat, cover the pan and cook for 10-15 mins, giving the pan a good shake every few minutes.
step 2
Pour in the stock and bring gently to the boil. Lower the heat and simmer for 15 mins. Remove from the heat and allow to cool. Blitz the soup with a stick blender until smooth. Season with salt and a grinding of black pepper, to taste, and reheat before serving.
