Tomato and sweet potato soup with beans

Published on 4 Apr 2024 | In Fusion | By Wholeness |

- Prep Time
- 00:05 Minutes
- Cook Time
- 00:25 Minutes
- Difficulty Level

Background

This tomato and sweet potato soup with beans is a lovely soup all year round. In the winter months you can make it with Passata, during the summer use fresh, ripe tomatoes, if possible (about 500g). Serve it with crusty, wholesome bread!

Recipe Rating

(5 /5)
(0 Rating)

Dairy Free, Detox, Diabetic, Egg Free, Gluten Free, Healthy, High Fibre, Low Calorie, Low Fat, Low GI, Nut Free, Sugar Free, Vegan

The Recipe

Ingredients

1 onion
2 cloves of garlic
2 celery
1 large carrot
1 tsp dried oregano or Italian mixed herbs
3 medium sweet potatoes
2 Tbsp tomato purée
500 ml passata
500 ml vegetable stock
1 handful fresh coriander or parsley leaves
1 tin of Cannellini beans

Instructions

1. Peel then finely chop the garlic and onion.
2. Peel and dice the sweet potatoes and carrots. Chop the celery too.
3. Heat some oil in large pot then gently sauté the onion, celery, garlic and carrots for 5 minutes.
4. Add the spices and tomato purée, then stir for a minute.
5. Add the passata and stock.
6. Bring the boil and simmer for 20 minutes.
7. Turn off the heat and add the fresh herbs.
8. Using a hand-held blender, whiz the soup until it’s smooth and silky.
9. Add the drained beans and reheat, then serve.