Sweet potato & rosemary soup with garlic toasts

Name: Sweet potato & rosemary soup with garlic toasts
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons olive oil, plus extra for brushing; 1 onion, chopped; 3 garlic cloves; 750 grams sweet potato, peeled and cubed; 1 liter vegetable stock; 2 rosemary sprigs; 8 slices bread (ciabatta is good)

If you have approximately 30 minutes to spend in the kitchen, Sweet potato & rosemary soup with garlic toasts might be an excellent dairy free, lacto ovo vegetarian, and vegan recipe to try. One serving contains 359 calories, 9g of protein, and 4g of fat. This recipe serves 4. It works well as a budget friendly soup for Autumn. This recipe from BBC Good Food requires vegetable stock, onion, garlic cloves, and sweet potato.

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.

Ingredients you will need

Whole Garlic Cloves

Sweet Potato

Rosemary

Potato

Onion

Stock

Cooking Oil

Equipment you will use

Sauce Pan

Frying Pan

Meanwhile, heat oven to 200C/ fan 180C/gas

Equipment you will use

Oven

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.

Ingredients you will need

Whole Garlic Cloves

Olive Oil

Rosemary

Bread

Dry Seasoning Rub

Equipment you will use

Baking Sheet

Oven

Use a hand blender to roughly pure 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.

Ingredients you will need

Water