Tomato and sweet potato soup with beans
4 Apr 2024
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
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!
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
- Peel then finely chop the garlic and onion.
- Peel and dice the sweet potatoes and carrots. Chop the celery too.
- Heat some oil in large pot then gently sauté the onion, celery, garlic and carrots for 5 minutes.
- Add the spices and tomato purée, then stir for a minute.
- Add the passata and stock.
- Bring the boil and simmer for 20 minutes.
- Turn off the heat and add the fresh herbs.
- Using a hand-held blender, whiz the soup until it’s smooth and silky.
- Add the drained beans and reheat, then serve.
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Categories
- Meal Type: - Everyday - Lunch - One Pot - Quick & Easy - Soup
- Cuisines: - Fusion
- Ingredients: - Beans - Other Vegetables - Roots & Bulbs
- Health and Diet: - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Fat - Low GI - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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