Recipes / Winter

Recipe: Winter Vegetable Soup


Sweet Potato Soup

There is very little food that I would rather eat on a cold winter’s day than soup, especially soup of the home-made variety. So, I thought today might be the perfect day to give it a go for myself, having only attempted it once before. I decided to make sweet potatoes the main flavour, but I also added carrots, parsnips, celery, onion and garlic for more interest and flavour. This is definitley going to become my got-to soup recipe in the future, as it is just delicious and super easy to put together. This makes about 3 servings so just adjust accordingly for more or less quantity.

Sweet Potato Soup 1

1 tablespoon olive oil
90g carrots, chopped
40g celery, chopped
1 medium-sized onion, chopped
90g parsnips, chopped
1 glove of garlic, sliced
180g sweet potato, cubed
800ml hot vegetable stock
Salt and pepper, to season

Sweet Potato Soup 2

Sweet Potato Soup 3

Heat the olive oil in a large pan and add the carrots, celery, onion, parsnips and garlic. Stir and cover, cooking for approximately 8 minutes, just until the vegetables start to lightly brown.

Sweet Potato Soup 4

Sweet Potato Soup 5

Add the hot vegetable stock to the pan, followed by the sweet potatoes and bring the mixture to the boil.

Sweet Potato Soup 6

Reduce the heat, cover and simmer for 10 minutes. Remove from the heat and season with salt and pepper.

Sweet Potato Soup 7

Sweet Potato Soup 8

Carefully transfer the mixture from the pan to a blender or food processor and pulse until it reaches the desired consistency.

And you’re done. Transfer to a jug and store in the fridge if not required right away.

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