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Sweet potato soup

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A quick soup that's great for lunch served with a crusty roll.
Serves
2
Prep
10 minutes
Cook
25 minutes
Each 385g serving contains (excludes serving suggestion)
KCal
276
Carbs
55.80g
Fibre
9.90g
Protein
4.40g
Fat
3.00g
Saturates
0.00g
Sugars
17.40g
Salt
1.70g
Portion Fruit & Veg
2
Ingredients
Ingredients
1 tsp oil
1 onion, chopped
2 cloves garlic, crushed
1 small carrot, chopped
450g sweet potato, peeled and chopped
450ml vegetable stock
2 tbsp fresh parsley, chopped
freshly ground black pepper
Method
  1. Heat the oil in a medium pan, add the onion and the garlic and fry for 3-4 minutes, until softened.
  2. Add the carrot and the sweet potato and continue to fry for 2-3 minutes.
  3. Pour over the stock, bring to the boil and simmer for 12-15 minutes until the vegetables are tender.
  4. Transfer to a blender or food processor and blend until smooth.
  5. Return to the pan, stir through the parsley, season well and serve with crusty bread.
Chefs tips
  • Spice this up with 1 tsp curry paste or a pinch of chilli flakes.
  • Try adding chopped coriander in place of the parsley.
  • Freezing instructions:¬†Freeze in portions then defrost in the fridge; or defrost in a microwave stirring regularly.
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