Tomato soup with sweet potato and swede
This tomato soup with sweet potato and swede is a lovely, hearty soup, perfect for warming up on cold evenings during the year. Serve it with wholesome bread or warm flatbread. If you don’t have passata, use a tin of chopped tomatoes.
Ingredients
Method
- Finely chop the onion, celery and garlic.
- Heat the oil in a saucepan, then sautée them until soft.
- Meanwhile, peel and chop the carrot, sweet potatoes and swede into small chunks. Add these to the pan, together with the oregano and stir for a minute.
- Pour in the passata. Use the bottle to add enough water to cover the veggies and add the stock cube or powder.
- Bring to the boil and cook for 20 minutes or until the root vegetables are soft. Turn off the heat.
- Using a stick blender or liquidiser, purée the soup, until it’s smooth or slightly textured.
- Add the fresh herbs and process again for a few seconds.
- Serve warm – reheat if necessary.