Sweet potato & rosemary soup with garlic toasts

Sweet potato & rosemary soup with garlic toasts

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(12 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

This rustic soup is super-quick and cheap to make, but full of flavour

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving

kcalories
458
protein
20g
carbs
84g
fat
7g
saturates
1g
fibre
0g
sugar
15g
salt
2.49g

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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Method

  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.

Recipe from Good Food magazine, March 2009

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Comments

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topcat554's picture
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I have made this soup at home for my family who loved it and I have made it in my cafe where 100% of customers who bought it adored it. Have been asked for the recipe numerous times. Easy to make, delicious soup.

jammiedodger's picture

I loved this recipe a great way to use up sweet potatoes. I blended it fully and added a little chilli powder. I did not make the toast but it did look good

mjrixon's picture
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I really liked this soup, but did find it needed lots of salt!

cocovanilla's picture
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Liked this a lot, I'm a huge fan of sweet potato. Just a little bit bland in taste and lumpy. I think adding a little bit of chili is a great idea to give it more of a kick!

yddraig's picture
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Wow. Really liked this - very simple to make and very tasty. Like the idea of adding a red chilli - will try that next time.

dancingbunny's picture
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Quite tasty and very easy. Boil things and blend! However I would only really make this again if I had too many sweet potatoes in the house, as I think any sweet potato that's not roasted is a wasted sweet potato!

zetallgerman's picture
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Made this a lot over the winter months, in fact, even cooked it as a starter on Xmas Eve! For a "richer" version, boil 2 Parmesan crusts with the veg and remove just before blending it (don't like lumps either). Didn't bother with the garlic toasts either.

eleanormayo's picture
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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.

kchapman's picture

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

20september97's picture

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.

shivvy85's picture

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!

hamishmum's picture
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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.

carmenlee21's picture
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Really didn't think it was very good.

joanna1's picture
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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).

laurita's picture
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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!

campden09's picture

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

sweet_tooth's picture

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

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