Sweet potato and orange soup

Method

Sweet potato and orange soup

  1. In a heavy base pan on a medium heat, place the oil, garlic and onion and cook for a few minutes until translucent.
  2. Add the peeled and chopped sweet potato, cook and stir for a further five minutes before adding the stock.
  3. Bring to the boil and turn down the heat to a gentle simmer
  4. Cook until the potatoes breaks when squashed with a fork against the side of the pan.
  5. Remove from the heat and with the help of a hand blender or food processor cream the soup.
  6. Return to the heat, add the orange juice and adjust the seasoning.

Tips

  • The thickness of the soup will depend on the actual size of the potato. If it's too thin you can either add more mashed sweet potatoes or boil it a little longer to reduce it. If it's too thick add a little extra stock or water.
  • You can add cream if you like, but we prefer it without, as the soup will taste good even if served cold.
  • For extra velvetiness add a couple of white potatoes.

© Felice Tocchini 2011

Food photography by Alex Miller. 



 

Ingredients

3 tbsp olive oil

1 small onion

1 garlic clove

1 litre vegetable or chicken stock

1 large sweet potato

Salt and pepper

Juice of 1 orange

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