Name: Sweet potato soup
Prep time: 10 minutes
Cook time: 25 minutes
Yield: 2
Ingredients: 1 tsp rapeseed oil; 1 onion, chopped; 2 cloves garlic, crushed; 1 small carrot, chopped; 450g sweet potato, peeled and chopped; 450ml low-salt vegetable stock; 2 tbsp fresh parsley, chopped; freshly ground black pepper

A quick soup that's great for lunch served with a crusty roll.

Serves

Prep

10 minutes

Cook

25 minutes

Nutritional Information:

Each 385g serving contains (excludes serving suggestion)

KCal: 294
Carbs: 55.9g
Fibre: 11.0g
Protein: 4.1g
Fat: 3.5g
(Low)
Saturates: 0.4g
(Low)
Sugars: 19.6g
(Medium)
Salt: 0.51g
(Low)
Fruit/Veg Portion: 4

What makes a healthy, balanced diet?

Ingredients

1 tsp rapeseed oil
1 onion, chopped
2 cloves garlic, crushed
1 small carrot, chopped
450g sweet potato, peeled and chopped
450ml low-salt vegetable stock
2 tbsp fresh parsley, chopped
freshly ground black pepper

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Method

Step 1

Heat the oil in a medium pan, add the onion and the garlic and fry for 3-4 minutes, until softened.

Step 2

Add the carrot and the sweet potato and continue to fry for 2-3 minutes.

Step 3

Pour over the stock, bring to the boil and simmer for 12-15 minutes until the vegetables are tender.

Step 4

Transfer to a blender or food processor and blend until smooth.

Step 5

Return to the pan, stir through the parsley, season well and serve with crusty bread.

Recipe tips

Spice this up with 1 tsp curry paste or a pinch of chilli flakes.
Try adding chopped coriander in place of the parsley.
Freezing instructions: Freeze in portions then defrost in the fridge; or defrost in a microwave stirring regularly.