Sweet potato & rosemary soup with garlic toasts

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1. Heat the oil in a large saucepan, then fry the onion until soft. Crush 2 garlic cloves, add to the onion, then fry for 1 min more. Stir in the sweet potato, then cover with the stock and bring to the boil. Strip the leaves from one of the rosemary sprigs, then add to the pan. Simmer for 10 mins until the potato is soft.
2. Meanwhile, heat oven to 200C/ fan 180C/gas 6. Place the bread on a baking sheet, then brush with olive oil. Slice the remaining garlic clove in half, then rub the cut side over the bread along with the leaves from the second rosemary sprig. Season, then bake for 10 mins until crisp and golden.
3. Use a hand blender to roughly purée the soup, adding a splash of hot water if it seems too thick. Season well, then pour into warmed bowls and serve with the toasts.

PER SERVING

458 kcalories, protein 20g, carbohydrate 84g, fat 7 g, saturated fat 1g, fibre 0g, salt 2.49 g

Latest comments and suggestions

• sweet_tooth

  12 February 2009

  sweet_tooth commented on this recipe

  sweet potatos and bread, 0g of fibre? sure this is the right nutri info??

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• Patsy

  12 February 2009

  Patsy commented on this recipe

  I made this last week. The soup was wonderful although I did add more liquid about 1/2 pint and I also made it in the Pressure cooker for 10 mins. I have been taking this soup to work all week. Patsy

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• Laurita

  14 February 2009

  Laurita rated and commented on this recipe

  

  Didn't bother with the garlic toasts, althought I bet they'd be lovely, but I'm on a diet and have just made this to take to work during the week but still a tasty soup and so easy to make. Cheap too!

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• josie

  16 February 2009

  josie rated and commented on this recipe

  

  Made this over the weekend. The soup was lovely but I ended up liquidising it until smooth as I wasn't keen on leaving it so lumpy. Also added a pinch of chilli flakes with the garlic which added a nice kick. I did make the toasts but I think I would spread the garlic on the toast after it had been baked as if making bruschetta as it didn't rub on to the cold bread that easily (though this maybe because I used normal white bread - not ciabatta).

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• Marzi

  26 February 2009

  Marzi rated and commented on this recipe

  

  Really didn't think it was very good.

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• Jo

  03 March 2009

  Jo rated and commented on this recipe

  

  Didn't particularly enjoy this. i did do the garlic toasts which were tasty but the soup didn't do it for me so won't be doing it again.

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• Mrs.M

  15 March 2009

  Mrs.M commented on this recipe

  Lovely soup, I used chicken stock rather then vegetable and it tasted lovely, will be making this again for sure. I did blend this until smooth not very keen on lumps!

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• joanne

  06 July 2009

  joanne commented on this recipe

  I thought that this was awful and so did my family. We eat lots of home made soups but this is one that will definately not be made again.

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• kelly

  12 July 2009

  kelly commented on this recipe

  try adding red thai curry paste at the onion stage for a kick

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• Natalie

  23 July 2009

  Natalie rated this recipe

  

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• Belkey

  26 August 2009

  Belkey rated and commented on this recipe

  

  I made this adding a whole red chilli at the same time as the stock and then removing it before blending (I also let the soup sit for a good few hours before blending as I was busy doing other things!) Did enjoy the flavour of the rosemary with the sweet potato and the chilli added a little extra depth.

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Ingredients

• 2 tsp olive oil , plus extra for brushing
• 1 onion , chopped
• 3 garlic cloves
• 750g sweet potatoes , peeled and cubed
• 1l vegetable stock
• 2 rosemary sprigs
• 8 slices bread (ciabatta is good)

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Vegetarian, Vegan

Ingredients

• 2 tsp olive oil , plus extra for brushing
• 1 onion , chopped
• 3 garlic cloves
• 750g sweet potatoes , peeled and cubed
• 1l vegetable stock
• 2 rosemary sprigs
• 8 slices bread (ciabatta is good)

PER SERVING

458 kcalories, protein 20g, carbohydrate 84g, fat 7 g, saturated fat 1g, fibre 0g, salt 2.49 g

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