POLOKWANE – Take a break from baking, roasting, or mashing sweet potatoes, and cook them up into this luxurious, creamy soup.
Ingredients
- 15ml olive oil
- 1 onion, chopped
- 1 clove garlic, chopped
- 750g sweet potato, peeled and chopped
- 1 ltr boiling water
- 2 x KNORR Vegetable Stock Pot
- 15ml Robertsons Rosemary
- 200ml cream
- ¼ tsp Robertsons Ground Black Pepper
- 15ml lemon juice
Method
- Heat the olive oil in a large saucepan. Add the onion and garlic and cook for 4-6 minutes until the onion is soft but not brown.
- Add the sweet potato and fry for 5 minutes over low heat.
- Add the boiling water, Knorr Vegetable Stock pot and Robertsons Rosemary. Cover the saucepan and bring to the boil.
- Once boiling, reduce the heat and simmer for about 20–25 minutes or until the potato has softened.
- Puree the soup in a food processor, or using a stick mixer in the pan. Stir in the cream, and reheat over a medium heat. Stirring occasionally. Season with Robertsons Ground Black Pepper and lemon juice.
This recipe was provided by What’s for Dinner.
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