Mop up this hearty bowl of sweet potato soup with crunchy cheese toast.
- Place the sweet potato, potato, onion, garlic, and stock in a large saucepan. Bring to a simmer over medium-high heat. Reduce heat to low and cook, covered, for 30 minutes or until the vegetables are soft. Set aside for 10 minutes to cool slightly.
- Process half the potato mixture in a food processor until smooth. Transfer to a large, clean saucepan. Repeat with the remaining potato mixture. Bring the soup to a simmer over medium heat.
- Meanwhile, preheat grill on high. Place the bread on a baking tray and cook under grill for 1-2 minutes or until golden. Turn the bread and top with the cheese and thyme. Cook under grill for 2 minutes or until the cheese melts.
- Divide the soup among serving bowls. Drizzle over the cream and serve with the toast.
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Food Storage Container Set
Food Storage Container Set
Cutting Board Set