Rich and velvety, this is a substantial dish. The croutons add a satisfying crunch. Sweet potatoes are a good source not just of fibre but also of vitamins A and C.
SERVES 6
PREP TIME 10 MINS
COOK TIME 20 MINS
Large Heavy-Based Saucepan With A Lid
Large Frying Pan
Mixing Spoon
Electric Hand-Held Blender
| 5 tbsp olive oil |
| 1 onion, chopped |
| 1 leek, white part only, chopped |
| 1 celery stick, chopped |
| 500 g sweet potatoes, peeled and cut into 2.5cm (1in) cubes |
| 1/2 tbsp chopped sage leaves |
| 750 ml vegetable or chicken stock |
| Salt and freshly ground black pepper |
| 1 oz (30g) unsalted butter |
| 4 slices day-old wholemeal or Granary bread, crusts removed and cut into 1cm dice |
| 1. Heat 3 tablespoons of oil in a large, heavy-based saucepan. Add the onion, leek, and celery and cook for 5 minutes, or until the vegetables are softened but not browned. |
| 2. Add the sweet potatoes, sage, and stock to the pan. Season to taste and bring to the boil. |
| 3. Reduce the heat to a gentle simmer and cover the saucepan with the lid. Cook for 10 minutes, or until the sweet potatoes are tender. |
| 4. While the soup is simmering, in a large frying pan, heat the remaining oil and butter until hot. Add the bread pieces, then fry, stirring constantly for 10 minutes, or until golden. |
| 5. Using a slotted spoon, remove the croutons from the frying pan and drain off the excess oil on a kitchen paper. |
| 6. Using an electric hand-held blender, process the soup until smooth. Season again, if needed. |
| 7. Ladle the soup into serving bowls, garnish with the croutons, and serve warm. |
| Fat: 106.63 g | Fiber: 23.45 g |
| Iron: 11.43 mg | Sugar: 47.78 g |
| Calcium: 434.35 mg | Sodium: 3320.89 mg |
| Potassium: 3028.06 mg | Calories: 1927.76 kcal |
| Protein: 41.31 g | Vitamin A: 73172 IU |
| Vitamin C: 32.66 g | Carbohydrates: 182.52 g |
| Saturated Fat: 27.8 g | Cholesterol: 83.45 mg |