Deliciously thick and deeply satisfying, this flavoursome sweet potato and orange soup is the perfect defence against those chilly days and winter nights.
It's packed full of nutrients and counts as two and a half of an adult’s 5-a-day, plus with sweet potatoes and orange juice rich in vitamin C it can even help to keep those winter sniffles at bay.
Perfect as a lunch or starter, this soup tastes delicious with thick crusted bread and can be glammed up with a sprinkling of sweet potato chips.
Ingredients (serves 2):
3 tbsp olive oil
1 small onion
1 garlic clove
1 litre vegetable or chicken stock
1 large sweet potato
Salt and pepper
Juice of 1 orange
In a heavy base pan on a medium heat, place the oil, garlic and onion and cook for a few minutes until translucent.
Add the peeled and chopped sweet potato, cook and stir for a further five minutes before adding the stock.
Bring to the boil and turn down the heat to a gentle simmer
Cook until the potatoes breaks when squashed with a fork against the side of the pan.
Remove from the heat and with the help of a hand blender or food processor cream the soup.
Return to the heat, add the orange juice and adjust the seasoning.
The thickness of the soup will depend on the actual size of the potato. If it's too thin you can either add more mashed sweet potatoes or boil it a little longer to reduce it. If it's too thick add a little extra stock or water.
You can add cream if you like, but we prefer it without, as the soup will taste good even if served cold.
For extra velvetiness add a couple of white potatoes.
492mcg vitamin A