Roasted sweet potato soup

Cooking Soups Roasted sweet potato soup

Boil in-season sweet potato to create this sensational winter warming soup.

Lables: Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Preheat oven to 180°C/160°C fan-forced. Place potato, onion and garlic in a large roasting pan. Drizzle with oil and maple syrup. Toss to coat. Season with salt and pepper. Roast for 25 to 30 minutes or until golden and tender.
  2. Place potato mixture in a large saucepan. Add stock. Bring to the boil over medium-high heat. Reduce heat to medium-low. Simmer for 5 minutes or until heated through. Remove from heat. Set aside to cool for 5 minutes.
  3. Blend soup, in batches, until smooth. Return to pan over low heat. Stir in 3/4 cup cream. Cook, stirring, for 2 minutes or until heated through. Ladle into bowls. Drizzle with remaining cream. Sprinkle with oregano.

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850g orange sweet potato, peeled, cut into 3cm pieces
1 medium brown onion, cut into wedges
2 garlic cloves, peeled
2 tbsp olive oil
2 tbsp maple syrup
4 cups chicken stock
1 cup pure cream
1 tbsp chopped fresh oregano leaves
Salt, to season

Adv

Autors
Preparation time
15
Cooking time
40
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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