Sweet Potato Soup
Creamy and garlicky sweet potato soup, easy to make and so delicious!
Servings 4
Calories 263kcal
Ingredients
- 1 tbsp Vegetable oil
- 1 White onion finely diced
- 4 cloves Garlic finely diced
- 1 kg Sweet potatoes peeled and chopped into chunks
- 2 Vegetable stock cubes I used Oxo
- 1.5 litres Water
- 1-2 tsp Salt to taste
- 30 ml Double cream or a dairy free cream
Instructions
- Heat the vegetable oil in a large pan on a medium heat
- Add the onion and garlic, cook for around 5 minutes, until soft
- Add the water, sweet potato and vegetable stock and bring to the boil
- Boil for 15-20 minutes until the sweet potatoes are soft
- Remove from the heat and use a stick blender to puree the mixture
- Add the double cream and salt, and stir in. You can also add more water at this point if you want a thinner soup
- Serve immediately, or allow to cool fully and store in the fridge in an airtight container for 2-3 days. Or in the freezer for up to 3 months
Notes
- This recipe is made using the jewel sweet potatoes which have an orange flesh, as they are the most commonly available type in the UK where I am based. Garnet sweet potatoes would also work well for this recipe.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Nutrition
Calories: 263kcal | Carbohydrates: 54g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 1090mg | Potassium: 902mg | Fiber: 8g | Sugar: 12g | Vitamin A: 35579IU | Vitamin C: 9mg | Calcium: 103mg | Iron: 2mg
