If you’ve been outside cleaning up after the St Jude’s day storms, you could probably do with a quick, simple and wholesome winter warmer – and it doesn’t come much simpler than this delicious sweet potato soup.
Packed full of nutrients, this recipe counts as two and a half of an adult’s 5-a-day and with sweet potatoes and orange juice rich in vitamin C it can help to keep those winter sniffles at bay.
Perfect as a lunch or starter, this soup tastes delicious with thick crusted bread and can be glammed up with a sprinkling of sweet potato chips.
Ingredients:
- 3 tbsp olive oil
- 1 small onion
- 1 garlic clove
- 1 litre vegetable or chicken stock
- 1 large sweet potato
- Salt and pepper
- Juice of 1 orange
(serves 2)
Method:
In a heavy base pan on a medium heat, place the oil, garlic and onion and cook for a few minutes until translucent.
Add the peeled and chopped sweet potato, cook and stir for a further five minutes before adding the stock.
Bring to the boil and turn down the heat to a gentle simmer.
Cook until the potatoes breaks when squashed with a fork against the side of the pan.
Remove from the heat and with the help of a hand blender or food processor cream the soup.
Return to the heat, add the orange juice and adjust the seasoning.
Tips
The thickness of the soup will depend on the actual size of the potato. If it’s too thin you can either add more mashed sweet potatoes or boil it a little longer to reduce it. If it’s too thick add a little extra stock or water.
You can add cream if you like, but we prefer it without, as the soup will taste good even if served cold.
For extra velvetiness add a couple of white potatoes.
Nutritiional information
Per serving:
167kcal
1.2g protein
9.2g fat
1.8g saturates
18.4g carbs
6.7g sugar
2g fibre
3.7g salt
492mcg vitamin A
If you enjoyed this recipe, you’ll find many more like this on 50connect food & drink channel.
About the Author / Gareth Hargreaves
Gareth looks after all editorial content on 50connect. He is the Swiss Army knife of content ideas and production.
