Name: Roasted garlic and sweet potato soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 garlic bulb; 1 onion; 300g sweet potatoes; 1 litre vegetable soup; 100g green beans; Salt, pepper, olive oil; To garnish: chopped chives, yoghurt (optional)

Roasted garlic and sweet potato soup

22 Jan 2019

by Wholeness

Prep Time

5 minutes

Cook Time

30 minutes

Total Time

35 minutes

Background

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

1 garlic bulb
1 onion
300g sweet potatoes
1 litre vegetable soup
100g green beans
Salt, pepper, olive oil
To garnish: chopped chives, yoghurt (optional)

Instructions

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.