Sweet Potato Soup

Sweet Potato Soup

Sweet Potato soup is an easy recipe that is both gluten-free and dairy-free. It tastes fabulous and delivers what you need in a warm autumn soup. Make a big batch and enjoy it during the week as the taste just improves each day.

Serves 6

Ingredients:

2 tbsp olive oil

1 medium onion, diced

2 medium celery stalks, diced

2 cloves garlic, minced

2 lbs sweet potatoes, peeled and diced

1 tsp ground coriander

1 tsp sweet paprika

1/2 tsp sage

1 tsp salt

1/4 tsp ground black pepper

1 litre vegetable stock

Method:

Heat a saucepan or large frying pan over medium heat. Add the oil, garlic, celery and onion and stir for 5 - 10 minutes until they are soft. Add the sweet potatoes, coriander, paprika, sage, salt, and pepper; stir to combine; and cook for 1 minute. Stir occasionally.

Add the vegetable stock and bring to boil.

Reduce heat and simmer until the sweet potatoes are tender. This should take approximately 10 to 15 minutes.

I prefer to use a hand blender to mix the soup up before serving. You can do this at this stage or leave it as it is.

Taste and add further seasonings if you require.

Additional Notes:

Serve this with a warm roll. Alternatively, serve with some rice or pasta and salad.

Freezing Notes:

Keep in a covered container in the refrigerator for up to 5 days.

Store in the freezer in a labelled and dated freezer container or bag for up to 3 months.

Equipment Used:

Saucepan or large frying pan

Spoon

Knife

Chopping board

Hand blender.

Recipe courtesy of Save Money, Freeze Food.