Real vegetarian food, served in an imaginary world...

Monday 20 June 2016


This delicious soup is very easy to make and perfect for cold days. I often roast extra sweet potatoes with a roast dinner and then have them ready for when I serve this for a lovely lunch the next day. (Bake some focaccia to go with it to make it extra special.)


Serves 2 easily

2 medium sweet potatoes or 1 large
2 small potatoes, peeled and chopped
1 onion, chopped
Olive oil
Mixed herbs
300ml/ ½pint/ 10floz vegetable stock

Peel sweet potato and chop into chunks. Place in baking tray, drizzle with olive oil and roast until soft (about 40 minutes).
Heat oil in a saucepan and gently fry onion for a few minutes.
Add stock, sweet potato, mixed herbs and potatoes. Bring to the boil and then simmer until potatoes are soft.

Blend in batches until smooth.Then return to pan and reheat.

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