Sweet potato soup
prep: 10 minutes
cook: 25 minutes
serving: 2
Nutrition Facts
each serving
KCal
294
Carbs
55.9g
fiber
11g
Protein
4.1g
Fat
3.5g
Saturates
0.4g
Sugars
19.6g
Salt
0.51g
Fruit/Veg Portion
4
Ingredients
all 8 types- 1 tsp rapeseed oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 small carrot, chopped
- 450g sweet potato, peeled and chopped
- 450ml low-salt vegetable stock
- 2 tbsp fresh parsley, chopped
- freshly ground black pepper
Directions
5 steps in totalStep 1
Heat the oil in a medium pan, add the onion and the garlic and fry for 3-4 minutes, until softened.
Step 2
Add the carrot and the sweet potato and continue to fry for 2-3 minutes.
Step 3
Pour over the stock, bring to the boil and simmer for 12-15 minutes until the vegetables are tender.
Step 4
Transfer to a blender or food processor and blend until smooth.
Step 5
Return to the pan, stir through the parsley, season well and serve with crusty bread.
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