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Spieced Sweet Potato Soup

Spiced Sweet Potato Soup Suitable for vegetariansSuitable for freezing

NUTRITIONAL INFORMATION PER SERVING

Serves4Time 35 mins Calories 116 Kcals Fat 4.6g fat (2.1g sat)

 

Ingredients

Butter 15g (½oz)

Onion 1, peeled and sliced

Sweet potato 1 large, peeled and cut into even-sized chunks

Parsnip 1, peeled and sliced

Swede 175g (6oz), peeled and diced

Balti paste 1 tbsp

Vegetable stock 900ml (1½ pints)

Crème fraîche and naan bread to serve, optional

A quick and easy, yet heart-warming soup for a winter’s day.


 

Method

1 In a large saucepan melt butter over a low heat and add onion. Put on lid and sweat onion for 5 minutes or until soft.

2 Increase heat slightly and add vegetables and balti paste. Cook, stirring, for 2 minutes. Stir in 800ml (28fl oz) stock and bring to the boil. Simmer for 20 minutes or until vegetables are soft.

3 Remove from the heat, puree with a hand-held blender, add a little more stock, if needed, and season to taste. Serve with naan and topped with a spoonful of crème fraîche if you like.


 

Recipe taken from Dairy Diary.

 

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