Sweet Potato Soup
This soup is the perfect comfort food – it’s thick, creamy and wonderfully sweet. If you prefer a bit of bite to your soups, you can always spice it up with a touch of cumin and some crushed chilli flakes to offset the sweetness.
- Recipe serves6
- Preparation Time10 min
- Cooking Time30 min
Ingredients
- 1tbsp olive oil
- 1 medium onion, chopped
- 1 garlic clove, chopped
- 750g sweet potato, peeled and chopped
- 1l boiling water
- 2 Knorr Vegetable Stock Cubes
- 200ml double cream
- Pepper to taste
- 1tbsp lemon juice
- Fresh rosemary to season and garnish
Method
- Heat the olive oil in a large saucepan. Add the onion and garlic and cook until the onion softens.
- Add the sweet potato and fry for five minutes on a low heat.
- Add the boiling water and Knorr Vegetable Stock Pot and 1 sprig of rosemary; cover the saucepan and bring to the boil.
- Once boiling, reduce the heat, simmering for about 20–25 minutes or until the potato has softened.
- Puree the soup in a food processor, or using a stick mixer in the pan. Stir in the double cream, and reheat over a medium heat. Stir occasionally. Season with pepper, lemon juice and rosemary.
