Roasted garlic and sweet potato soup
During the winter when I need a warming, hearty soup I make this yummy roasted garlic and sweet potato soup with green beans. To be honest, I wouldn’t roast a bulb of garlic just for this recipe – I normally use one of the pre-roasted garlic bulbs I cook when the oven is on. I keep them in the fridge for meals, salads, marinades the following week. I serve this soup with wholesome flatbread or crusty rolls.
Ingredients
Method
- Bake the garlic (as whole) in the oven at 190°C. Set aside to let it cool.
- Cut the sweet potatoes into small cubes, chop the onions.
- Heat some oil in a large pan and gently sauté the onion. Add the sweet potatoes, cook for a few minutes then add the stock Bring to the boil, cover and simmer for 10 minutes.
- Press the garlic flesh out of the skin and chop the green beans. Add these to the soup and cook for another 10 minutes until the sweet potato is soft.
- Set aside 2 Tbsp of the green beans, then using a stick-blender, process the soup until you get a smooth, velvety soup.
- Season with salt, pepper, and add the reserved beans.
- Serve with the chopped chives and a dollop of Greek yogurt, if liked.