Sweet potato soup with garlic croûtes

Name: Sweet potato soup with garlic croûtes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: Serves 4
Ingredients: 1 onion, roughly chopped; 5 garlic cloves, halved; 4 sweet potatoes (about 750g), peeled and cut into 2cm chunks; 1 tbsp vegetable oil; 750ml good quality vegetable stock; 2 small ciabatta loaves, split open and cut into sticks; 40g butter, melted; 3 tbsp chopped fresh flatleaf parsleyApple-converted-space; 4 tbsp single cream; 2 tbsp pumpkin seeds

Easy
November 2019

Easy
November 2019

Serves 4
Hands-on time 15 min, oven time 45 min

Take your soup-making skills up a notch with this sweet potato recipe; it’s bound to satisfy whoever’s at the table, and who could possibly say no to garlic croûtes?

If you like the look of this, take a look at our creamy butternut squash and tomato soup.

Vegetarian recipes

Nutrition: For 4

Calories: 595kcals
Fat: 21.1g (8.5g saturated)
Protein: 14.8g
Carbohydrates: 81.1g (16.1g sugars)
Fibre: 10.8g
Salt: 1.1g

Nutrition: per serving

Calories: 595kcals
Fat: 21.1g (8.5g saturated)
Protein: 14.8g
Carbohydrates: 81.1g (16.1g sugars)
Fibre: 10.8g
Salt: 1.1g

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Ingredients

1 onion, roughly chopped
5 garlic cloves, halved
4 sweet potatoes (about 750g), peeled and cut into 2cm chunks
1 tbsp vegetable oil
750ml good quality vegetable stock
2 small ciabatta loaves, split open and cut into sticks
40g butter, melted
3 tbsp chopped fresh flatleaf parsley
4 tbsp single cream
2 tbsp pumpkin seeds

Method

Heat the oven to 200°C/180°C fan/gas 6. Toss the chopped onion, 4 of the garlic cloves and the sweet potato chunks with the oil on a large roasting tray, then season well with salt and pepper. Roast for 40-45 minutes until the potatoes are softened and golden.
Transfer the roasted vegetables to a large saucepan (keep the oven on). Pour in the stock, then bring to the boil. Remove from the heat and whizz with a stick blender until smooth. Freeze in portions or return the soup to the hob to warm through. Taste, season and keep warm.
Put the ciabatta sticks on a baking tray. Grate the remaining garlic into a small bowl, then mix in the butter and parsley and brush over the ciabatta sticks. Bake in the oven for 5 minutes to toast.
Divide the soup among 4 warmed bowls, drizzle with the cream, scatter over the pumpkin seeds and serve the garlic croûtes on the side.

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worthmycalories@gmail.com says:

21st Oct 2020 at 12:19 pm

Made this last week with extra sweet potatoes that were lying around. Absolutely gorgeous. So wonder for autumn!

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