No offence to the other soups I made this year but I think this soup would have to be my favourite. I was craving this soup ever since I saw the recipe in my Wellbeing Eatwell magazine and it certainly didn't disappoint. I used to love warming feeling of the canned version as a child with crunchy toast on a cold day ! Gone are the days of canned soup (too many nasties) so when I saw this one I was supper excited and keen.
Tomato & Sweet Potato Soup
Ingredients
- Olive Oil
- 2 small or one really large sweet potato peeled and chopped into small chunks
- 1 brown onion peeled and chopped
- 3 Cloves of Garlic or more if you wish
- 2 400g tins organic BPA free tomatoes
- 500 ml Vegetable stock
- 300 ml Water
- Crunchy nuts or toast to serve
Instructions
- Heat oven to 200c and line large baking tray with greaseproof paper. Spread sweet potato on the paper toss with some oil and bake for 20mins.
- Meanwhile, heat 1 tsp Olive oil in saucepan, add onion and garlic, cover and cook for 5 mins, stirring frequently.
- Add tinned tomatoes, vegetable stock and water and bring to boil.
- Reduce heat to simmer and cover until the sweet potatoes are ready.
- Once sweet potatoes are cooked, mash or hand blend with a stick blender (for smoother texture) and voila !!!! beautiful tasty healthy tomato soup. Quick, easy & delicious.
- To serve top with toasted nuts or crunchy sourdough, dollop of natural yoghurt or some sprigs of herbs like thyme. Yum !
