SWEET POTATO SOUP
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I know there are a couple of you who don't like pumpkin but like sweet potato, so this one is for you
Serve with crusted bread
Ingredients
- 2 tbsp extra virgin olive oil
- 2 tbsp unsalted butter – or 2 tbsp more oil
- 2 onions , diced
- 2 garlic cloves , chopped
- 1 kg orange sweet potato , peeled, quartered lengthwise, cut into 2cm chunks
- 1 tbsp cumin powder
- 1.25 litre chicken or vegetable stock
- 1.5 tsp salt
- 1 tsp black pepper
- 1/3 cup cream
Instructions
- Heat the oil and melt the butter in a large heavy based pot over medium heat. Cook the onion and garlic for 5 minutes until softened.
- Add the sweet potato and cumin, cook for another 3 minutes, stirring regularly.
- Add the stock, salt and pepper. Bring to a simmer, then cook for 20 minutes at a gentle simmer until the sweet potato is very tender (no lid).
- Remove the pot from the stove. Blitz with a hand-held stick until smooth. Or add to blender and whizz . Stir in cream.
- Pour into bowls. Drizzle with yogurt or cream .
Serve with crusted bread
