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.
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
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.
Add the hot vegetable stock to the pan, followed by the sweet potatoes and bring the mixture to the boil.
Reduce the heat, cover and simmer for 10 minutes. Remove from the heat and season with salt and pepper.
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.