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Sweet Potato Soup
Creamy and garlicky sweet potato soup
Course Soup
Cuisine British
Keyword Soup, Sweet Potato
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 294kcal
Author katsvegkitchen
- 1 tbsp Vegetable oil
- 1 White onion chopped up
- 4 cloves Garlic chopped up
- 1 kg Sweet potatoes peeled and chopped into chunks
- 2 Vegetable stock cubes I used Oxo
- 1.5 litres Water
- 1-2 tsp Salt to taste
- 30 ml Double cream or a dairy free cream
Heat the vegetable oil in a large pan on a low heat
Add the onion and garlic, cook for around 5 minutes, until soft
Add the water, sweet potato and vegetable stock and bring to the boil
Boil for 15-20 minutes until the sweet potatoes are soft
Remove from the heat and use a stick blender to puree the mixture
Add the double cream and salt, and stir in. You can also add more water at this point if you want a thinner soup
Serve immediately, or allow to cool fully and store in the fridge in an airtight container for 2-3 days. Or in the freezer for up to 3 months
Calories: 294kcal | Carbohydrates: 54g | Protein: 5g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 10mg | Sodium: 1072mg | Potassium: 900mg | Fiber: 8g | Sugar: 12g | Vitamin A: 35579IU | Vitamin C: 9mg | Calcium: 92mg | Iron: 2mg