Sweet Potato & Rosemary Soup With Garlic Toasts
In this recipe, fragrant rosemary and sweet potatoes come together to create a comforting and flavorful soup that is perfect for a cozy meal. Each spoonful is a balance of earthy sweetness and herby warmth, heightened by the simple yet delicious garlic-infused toasts served alongside. Embrace the heartwarming aroma as you prepare this nourishing dish that will surely delight your taste buds.
— Constant Cookbook
Ingredients
- 2 tsp olive oil , plus extra for brushing
- 1 onion , chopped
- 3 garlic cloves
- 750g sweet potatoes , peeled and cubed
- 1l vegetable stock
- 2 rosemary sprigs
- 8 slices bread (ciabatta is good)
Instructions
- Heat the oil in a large saucepan, then fry the onion until soft. Crush 2 garlic cloves, add to the onion, then fry for 1 min more. Stir in the sweet potato, then cover with the stock and bring to the boil. Strip the leaves from one of the rosemary sprigs, then add to the pan. Simmer for 10 mins until the potato is soft.
- Meanwhile, heat oven to 200C/ fan 180C/gas 6. Place the bread on a baking sheet, then brush with olive oil. Slice the remaining garlic clove in half, then rub the cut side over the bread along with the leaves from the second rosemary sprig. Season, then bake for 10 mins until crisp and golden.
- Use a hand blender to roughly purée the soup, adding a splash of hot water if it seems too thick. Season well, then pour into warmed bowls and serve with the toasts.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 458 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 84 grams carbohydrates
- Sugar Content: 15 grams sugar
- Protein Content: 20 grams protein
- Sodium Content: 2.49 milligram of sodium
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