Soup is really popular in our house during Winter and I think I have cooked nearly every vegetable soup you could possibly make. Most of the time it is to use up the vegetables that are in the fridge that need eating, but for the rest of the time I make it because the boys actually eat it and that a win. They get a good does of vegetables and enjoy dipping their toast into the soup.
This recipe for sweet potato soup is easy peasy and has a lovely natural sweet flavour making it popular with the little ones in the house.
Grab a pot and your vegies and you’ll be enjoying this soup in 30 minutes.
2 Medium Sweet Potatoes, peeled and cut into even chunks (the smaller the chunks, the quicker it will cook)
2 Potatoes, peeled and cut into even chunks
1 Onion, peeled and sliced
2 Medium Zucchini’s, peeled and cut into chunks
1 Tbs Minced garlic
2 Litres of Vegetable Stock (or enough to cover the vegetables)
Salt and pepper to taste
Cream to serve, optional
LETS PUT IT ALL TOGETHER
1. Place the onion and garlic into a large pot over a medium high heat for one minute.
2. Add the remaining vegetables and pour in the vegetable stock. You want to cover the vegetables with the stock. Bring to the boil, then cover and reduce to a simmer. Leave to cook for 30 minutes or until all the vegetables are soft when pierced with a knife. Remove from the heat and allow to cool slightly
3. Using a stick blender, process the vegetables to make a smooth soup.
Serve with a drizzle of cream and fresh parsley if you like. My boys like it with toast dippers.
Store in an airtight container in the fridge for up to 5 days.
Freezer friendly: Portion into freezer friendly containers or zip lock bags and freezer for up to 3 months.