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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.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: USA
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Bake the garlic (as whole) in the oven at 190°C. Set aside to let it cool.
  2. Cut the sweet potatoes into small cubes, chop the onions.
  3. 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.
  4. 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.
  5. Set aside 2 Tbsp of the green beans, then using a stick-blender, process the soup until you get a smooth, velvety soup.
  6. Season with salt, pepper, and add the reserved beans.
  7. Serve with the chopped chives and a dollop of Greek yogurt, if liked.