Updated: Sep 6
No offence to the other soups I made this year but I think this soup would have to be my favourite. I was craving this soup ever since I saw the recipe in my Wellbeing Eatwell magazine and it certainly didn't disappoint. I used to love warming feeling of the canned version as a child with crunchy toast on a cold day ! Gone are the days of canned soup (too many nasties) so when I saw this one I was supper excited and keen.
2 x small or one really large sweet potato (peeled and chopped into small chunks)
1 x brown onion (peeled and chopped)
3 x Cloves of Garlic (or more if you wish)
2 x 400g tins organic BPA free tomatoes
500ml Vegetable stock
Crunchy nuts or toast to serve.
Heat oven to 200c and line large baking tray with greaseproof paper. Spread sweet potato on the paper toss with some oil and bake for 20mins.
Meanwhile, heat 1 tsp Olive oil in saucepan, add onion and garlic, cover and cook for 5 mins, stirring frequently. Add tinned tomatoes, vegetable stock and water and bring to boil. Reduce heat to simmer and cover until the sweet potatoes are ready.
Once sweet potatoes are cooked, mash or hand blend with a stick blender (for smoother texture) and voila !!!! beautiful tasty healthy tomato soup. Quick, easy & delicious. To serve top with toasted nuts or crunchy sourdough, dollop of natural yoghurt or some sprigs of herbs like thyme. Yum !