Crusty bread
Try our next level recipe for crusty white bread - it takes a lot longer to prepare but the result will be the best loaf of bread you've baked at home
Sweet potato soup
Serves 8
Easy
Prep:
Cook:
Bring a little sunshine to your table with our simple, gently spiced sweet potato soup. Perfect for a starter or lunch, served with crusty bread
Skip to ingredients
- 1 tbsp sunflower oil
- 2 onionsroughly chopped
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 garlic clovecrushed
- 2 carrotsroughly chopped
- 1kg sweet potatoespeeled and roughly chopped
- 1.5 litres vegetable stock
- 3-4 tbsp double cream
- crusty breadto serve (optional)
Nutrition: Per serving
- kcal226
- fat10g
- saturates5g
- carbs27g
- sugars11g
- fibre6g
- protein3g
- salt0.61g
Method
step 1
Heat the oil in a large saucepan over a medium-low heat. Tip in the onions, add a pinch of salt and fry for 10-12 mins until softened but not golden.
step 2
Add the cumin seeds, coriander and garlic, fry for a minute until fragrant, then tip in the carrots and cook for a few minutes until starting to soften. Stir in the sweet potatoes and cook for a few minutes more.
step 3
Pour in the vegetable stock, bring to a simmer (turning the heat up to medium if needed) and cook for 20-25 mins until the sweet potato and carrots are tender. Blitz using a hand blender (or transfer to a jug blender), then stir in 3-4 tbsp cream according to preference. Season to taste and serve with crusty bread, if you like.
