Spiced Sweet Potato Soup

I love soup at any time of the year, as a comforting winter warmer or as a delicious lunch in the warmer months. Soup is also a great way to get lots of healthy veg inside you - this spicy soup has four different types of vegetables in it so it’s certainly ticks the healthy eating box.

Ingredients (Serves 4)

Butter 15g (½oz)
1 onion, peeled and sliced
1 large sweet potato peeled and cut into even-sized chunks
1 parsnip, peeled and sliced
Swede 175g (6oz), peeled and diced
Balti paste 1 tbsp
Vegetable stock 900ml (1½ pints)
Crème fraîche and naan bread to serve, optional

Method

- In a large saucepan melt the butter over a low heat, then add the onion. Put on the lid and sweat the onion for 5 minutes or until soft.
- Increase heat slightly and add vegetables and balti paste. Cook, stirring, for 2 minutes.
- Stir in 800ml (28fl oz) stock and bring to the boil. Simmer for 20 minutes or until vegetables are soft.
- Remove from the heat, puree with a hand-held blender, add a little more stock, if needed, and season to taste.
- Serve with naan and topped with a spoonful of crème fraîche.


Recipe courtesy of Dairy Diary, Britain’s favourite diary with recipes! To find out more click on www.dairydiary.co.uk.