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

Each 385g serving contains (excludes serving suggestion)

KCal

294

Carbs

55.9g

Fibre

11.0g

Protein

4.1g

Fat

3.5g

Saturates

0.4g

Sugars

19.6g

Salt

0.51g

Fruit/Veg Portion

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

Please view Whisk.com privacy policy for more information

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.

Talk to us about diabetes

Sweet potato soup

Ingredients