Sweet potato soup
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
- Serves: 4 persons
- 2tbsp olive oil
- 1onion, chopped
- 700g sweet potatoes, peeled and cut into chunks
- 1litre vegetable stock, made using 2 stock cubes
Step 1Heat 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 2Pour 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.