60 Minutes
Sweet Potato Soup with Crusty Rolls

Sweet Potato Soup with Crusty Rolls

A beautifully flavoured soup with a beefy base complimented by roasted sweet potato, tomatoes and onions served with crusty bread rolls

How it's doneDirections

Step 1

Set the oven to 190C 375F or gas mark 5

Step 2

30 Minutes

  • Lightly coat the baking tray with oil using a pastry brush.
  • Wash and cut the sweet potatoes in half lengthwise
  • Place the sweet potatoes on the baking tray flesh side down.
  • Place in the oven cook for 15 mins to 20 mins cook till the flesh is soft

Step 3

  • Place the tomato halves on the baking tray with a tbsp of olive oil .
  • Mix the tomatoes in the oil.
  • Place in the oven cook for 10 mins

Step 4

5 Minutes

  • Peel and chop the onion(s) finely.
  • Add the onions to a pan cook until soft but not coloured

Step 5

  • Remove the tomatoes from the oven.
  • Remove the skins from the tomatoes.
  • Chop tomatoes and remove any hard central parts of the tomatoes.
  • Add the tomatoes to the pan cook for 5 minutes.

Step 6

15 Minutes

  • Add 1 pint of boiling water for each stock cube.
  • Add the water to the stock cube(s).
  • Add the stock to the pan

Step 7

  • When the sweet potatoes are cooked (they should be soft).
  • Remove from the oven.
  • Remove the skin from the sweet potatoes.
  • Chop the peeled sweet potato into chunks.
  • Add to the pan simmer for 15 minutes

Step 8

  • Using a hand blender liquidise the soup until smooth the soup should not be too thick if it is add a little extra water.
  • Taste and season with salt and pepper if necessary.
  • Return to the heat and gently warm through.
  • If the soup is to thin leave on the heat till it reaches the consistency you require
  • Serve with crusty rolls

What you needIngredients

Servings 4
Utensils
  • 1 Large Pan
  • 1 Chopping Board
  • 1 large Knife
  • 1 Frying Pan
  • 1 Baking Tray
  • 1 Hand Liquidiser
Soup
  • 1kg Sweet potato
  • 4 tomatoes
  • 1 Onion
  • 1 & 1/2 Beef Stock cube
  • 1.5 litres Water
  • 25 grams butter
  • 2 tbsp Olive Oil
  • 2 Crusty Rolls
  • Salt to taste
  • Black Pepper to taste

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