Sweet potato, carrot top and coriander soup
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
-
Heat the olive oil in a saucepan and fry the sweet potato, carrots and carrot tops over a low heat for 5-10 minutes, or until softened.
-
Pour in the vegetable stock, bring to the boil, then reduce the heat until the mixture is simmering and simmer for 10 minutes, or until the vegetables are tender.
-
Add the coriander, then blend the mixture with a stick blender until smooth. Season, to taste, with salt and freshly ground black pepper.
Ingredients
- 1 tbsp olive oil
- ½ small sweet potato, peeled, chopped into 2cm/1in pieces
- 2 carrots with green tops, peeled, chopped into 2cm/1in pieces
- 500ml/18fl oz vegetable stock
- 25g/1oz chopped fresh coriander
- salt and freshly ground black pepper
This link may stop to work if/when the BBC removes the recipes