Sweet Potato & Rosemary Soup
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Prep: 10 mins
Cook: 30 mins
Like a sunrise in a bowl, if ever you want to romance someone with a bowl of soup, this is the one. It even comes with a rose(mary).
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Ingredients you'll need
  • 3 sweet potatoes
  • A handful of rosemary, leaves only
  • 3 garlic cloves
  • 1 onion
  • 1 vegetable stock cube
From your kitchen
  • 1 tbsp + 2 tsp olive oil
  • Sea salt and freshly ground pepper
  • 800ml boiling water
You'll need
  • Large pan with a lid
  • Bowl
  • Measuring jug
  • Blender or hand-held blender
Step by step this way
  • 1.

    Peel and slice 1 garlic clove. Peel and roughly chop the sweet potatoes. Heat a pan for 1 min over a low heat. Add 1 tbsp oil. Add the garlic and a pinch of rosemary leaves. Add a pinch of salt and fry for 2-3 mins till the garlic is golden and crisp. Lift out of the pan with a slotted spoon and place in a bowl.

  • 2.

    Add the sweet potatoes to the pan and cook for 5 mins, stirring often, till caramelised and browned all over.

  • 3.

    While the potatoes cook, peel and finely chop the onion and remaining garlic cloves. Add to the pan and cook for 5 mins till slightly softened. If the veg stick, add a splash of water. Stir in the remaining uncooked rosemary leaves. Crumble in the stock cube. Pour in 800ml boiling water. Pop on a lid and simmer for 20 mins.

  • 4.

    Ladle the soup into a blender and blitz till smooth, or use a hand-held blender. Taste and season with salt and pepper. Ladle into warm bowls. Scatter over the crispy garlic and rosemary and drizzle each bowl of soup with 1 tsp oil each.

  • 5.

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