Sweet potato & rosemary soup with garlic toasts
Ingredients
- Step 1 2 tsp olive oil , plus extra for brushing
- Step 2 1 onion , chopped
- Step 3 3 garlic cloves
- Step 4 750g sweet potato , peeled and cubed
- Step 5 1l vegetable stock
- Step 6 2 rosemary sprigs
- Step 7 8 slices bread (ciabatta is good)
Calories: 458
Carbohydrate: 84 g
Protein: 20 g
Fat: 7 g
Cook time: 30 minutes
Prep time: 10 minutes
Total time: 40 minutes
Servings: 4
TAGS
Lunch
Soup
British
Josh Eagleton
10-30 minute
30-60 minute
4 serving
600 kcal or less
Bread
Budget
Cheap
Croute
Crouton
Easy
Garlic clove
Garlic clove
Good Food
Lunch
Quick
rosemary
Rustic
Sweet potato
Sweet potato soup
Sweet potato
Vegan
Vegetarian
Directions
- Step 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.
- Step 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.
- Step 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.