Roasted Sweet Potato Soup
Super simple roasted sweet potato soup that takes less 10 minutes total preparation time, creates barely any dishes and is absolutely delicious.
Another made up recipe, borne out of hunger and a bare fridge!
Tonight I convinced myself that I wasn't hungry and didn't need dinner.... well we all know we're that ends - foraging in the kitchen at 7.30pm trying to think of something to eat - only to be confronted with a still bare cupboard and even less motivation. As you can see from the pics below, my options were limited.
So anyway, I decided I would have a go at making soup. Usually I would roast the sweet potato, then separately saute the onion and garlic in a saucepan. Tonight that seemed like way too much effort, so I put all the vegetables into the oven to roast, then when the vegetables were cooked added them to a saucepan of warm chicken stock, added 1/2 a teaspoon of cumin, then broke out the blender - and voila - SOUP!
I used the entire sweet potato and only 1 1/2 of the onions and 1/2 of the stock, which gave me about 3 serves, but this could easily be adapted to make a single serve - just let me know if you want the portions.
It took less than 5 mins to peel the sweet potato, chop the onions and cut the head off the garlic. I then tossed them in 2 tablespoons of olive oil before putting them in the oven to roast for 30 mins. As you can see barely any washing up, and the stock, cumin and blender at the ready for when the vegetables are done. (To create less washing up I tossedthe vegetables in the saucepan I used to heat the stock.)
When the vegetables were complete, I heated the stock, then added the roasted vegetables, and teaspoon of ground cumin then blended. The result was an absolutely delicious, warming winter soup, with very little effort.
2 x tablespoon olive oil, 1 x sweet potato, 1 x onion, 1/2 bulb of garlic, 1/2 teaspoon cumin, 500 ml chicken stock
1. Peel and cut the sweet potato and onions into chunks, then toss in olive oil (Include Garlic)
2. Layout on oven tray and roast for 30 mins at 220, or until cooked and golden. (Onion should be soft and translucent) (Time is for a traditional oven, so may be quicker in a fan forced oven)
3. Heat 500ml of chicken stock in a saucepan, then add the cooked vegetables and cumin, before blending until smooth. Taste and add more cumin or pepper and salt if required.
- No chicken stock: This could be made with water. Similarly, if you don't have liquid chicken stock, a stock cube will work just as well as will any form of vegetable stock.
- No sweet potato: This approach to making soup would work just as well with pumpkin and even cauliflower.
Stove top version
- Don't want to turn on the oven: Heat olive oil in a saucepan before adding adding chopped onion and garlic and sauteing until golden. Add sweet pototato and saute for extra 5 minutes. Add chicken stock and cumin. Then after bringing to the boil, simmer for 15 - 20 minutes until the sweet potato is cooked through. Blend.