BeebRecipes.co.uk- Archive of BBC Food Recipes

Sweet potato soup with coriander pesto

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook

Method


  1. To make the soup, place the oil into a saucepan over a medium heat. Add the garlic and shallot and fry for two minutes, until softened.

  2. Add the sweet potato and fry for two minutes, until beginning to brown.

  3. Add the stock and bring to the boil, then reduce the heat to simmer for 15 minutes, stirring occasionally, until the sweet potato is soft and cooked.

  4. Season, to taste, with salt and freshly ground black pepper and liquidise with a hand-held blender.

  5. To make the coriander pesto, place the herbs and oil in a food processor, season well with salt and freshly ground black pepper and blend to a smooth paste.

  6. To serve, pour the soup into a warm bowl and drizzle with the pesto.

Ingredients

For the sweet potato soup

  • 1 tbsp olive oil
  • 1 shallot, roughly chopped
  • 1 clove garlic, finely chopped
  • 1 sweet potato, peeled and cut into cubes
  • 200ml/7fl oz hot vegetable stock
  • salt and freshly ground black pepper

For the coriander pesto

  • 50ml/2fl oz olive oil
  • 2 tbsp roughly chopped fresh coriander
  • 1 tbsp roughly chopped fresh mint leaves
  • salt and freshly ground black pepper

Shopping List

Sweet potato soup with coriander pesto

Fruit and vegetables

Cooking ingredients


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