Sweet Potato Soup

We've all had the winter pumpkin soup recipe...here's something a little different! It's still a great way to get your vitamin C intake, not to mention all the other great vitamins and minerals in fresh vegetables.

Sweet Potato Soup:

Ingredients:

1 Tbsp olive oil
2 onions, chopped
1 large potato, peeled and chopped
4 cups vegetable stock
1/2 cup cream
1 kg Sweet potato (orange), peeled and chopped
1 tsp freshly crushed garlic (or more, if you like garlic)
1 tsp nutmeg (ground)
1 shallot/spring onion, finely sliced

Method:

1. Heat olive oil in a large saucepan. Add the onion and cook until translucent.
2. Add the sweet potato, potato and garlic. Cook for a further 1-2 minutes.
3. Add vegetable stock and nutmeg to the pan. Bring to the boil, reduce heat and simmer until vegetables are tender (approx. 30 mins)
4. Puree the soup in a blender or food processor.
5. Stir 2/3 of the cream into the soup & return to the heat (DO NOT LET IT BOIL)
6. Serve soup garnished with the remaining cream, shallots and a shake of nutmeg.

Serve with fresh bread.

NOTE: If you don't have cream, a little milk will certainly do!

I also like to add a little celery to the soup. It gives it a slightly lighter taste.

Serves: 4

Rating: 4.5