Purple Sweet Potato Soup
Make double and freeze half to eat later
Makes enough for: 2 people
Ingredients
- 330 g sweet potatoes, diced
- 15 mls olive oil, plus extra for drizzling
- salt and freshly ground black pepper to season
- 1 shallot, peeled and finely diced
- 2 ribs celery, diced
- 500 mls vegetable stock
- 2.5 mls ground ginger
- 10 g parsley, roughly chopped
- 125 mls water
Method
- Preheat the oven to 200° Celsius
- Place the potatoes into an oven proof dish, drizzle with olive oil, season generously and place into the oven to roast for 30 minutes
- Heat the olive oil in a large pot over a medium temperature
- Add the shallots and cook until soft
- Add the celery, and cook until tender
- Add the stock and ginger, season to taste and then bring to the boil
- Reduce the temperature and simmer until the celery is soft
- Add the parsley, and ¾ of the roasted potatoes and blend until smooth
- Add the water, and the rest of the potatoes, stir to combine and heat through
- Adjust the seasoning and serve