Mop up this hearty bowl of sweet potato soup with crunchy cheese toast.
Ingredients
- 700g sweet potato (kumara), peeled, chopped
- 500g Desiree potatoes, peeled, chopped (see note)
- 1 large brown onion, thinly sliced
- 2 garlic cloves, quartered
- 1L Massel chicken style liquid stock
- 4 thick slices sourdough bread
- 70g (2/3 cup) grated pizza cheese
- 3 teaspoons fresh thyme leaves
- 125ml (1/2 cup) pouring cream
Method
- Step 1Place the sweet potato, potato, onion, garlic, and stock in a large saucepan. Bring to a simmer over medium-high heat. Reduce heat to low and cook, covered, for 30 minutes or until the vegetables are soft. Set aside for 10 minutes to cool slightly.
- Step 2Process half the potato mixture in a food processor until smooth. Transfer to a large, clean saucepan. Repeat with the remaining potato mixture. Bring the soup to a simmer over medium heat.
- Step 3Meanwhile, preheat grill on high. Place the bread on a baking tray and cook under grill for 1-2 minutes or until golden. Turn the bread and top with the cheese and thyme. Cook under grill for 2 minutes or until the cheese melts.
- Step 4Divide the soup among serving bowls. Drizzle over the cream and serve with the toast.
Nutrition
2060 kj
Energy
17g
Fat Total
11g
Saturated Fat
7g
Fibre
17g
Protein
66g
Carbs (total)
All nutrition values are per serve
Notes
If unavailable, use Red Rascal or Ruby Lou potatoes.
- Author: Liz Macri
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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