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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 1 celery stick
  • 2 cloves of garlic
  • 1 medium carrot
  • 2 medium sweet potatoes
  • 1 small swede
  • 1 tsp oregano or marjoram
  • 500 ml passata
  • 1 vegetable stock cube
  • Water
  • 1 handful of Fresh herbs parsley, coriander or basil

Method
 

  1. Finely chop the onion, celery and garlic.
  2. Heat the oil in a saucepan, then sautée them until soft.
  3. 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.
  4. Pour in the passata. Use the bottle to add enough water to cover the veggies and add the stock cube or powder.
  5. Bring to the boil and cook for 20 minutes or until the root vegetables are soft. Turn off the heat.
  6. Using a stick blender or liquidiser, purée the soup, until it’s smooth or slightly textured.
  7. Add the fresh herbs and process again for a few seconds.
  8. Serve warm - reheat if necessary.