Soup for cold-weather days that’s a feast for the eyes too. The incredible colour of this velvety soup comes from purple sweet potatoes. Top with walnuts to add texture and crunch.
Serves 4.Products used:
MasterClass Soft Grip Stainless Steel Peeler
MasterClass Edgekeeper Self-Sharpening 20cm (8") Chef Knife
MasterClass Cast Aluminium 4 Litre Casserole Dish
Ingredients:
3 purple sweet potatoes
2 red onions
2 small garlic cloves
1 ½ pints vegetable stock
½ pint hot water
1 tbsp olive oil
Small handful of walnuts and pumpkin seeds.
Method:
Peel and chop the onions and add to a pan with the olive oil on a medium heat. Fry until they just start to colour.
Peel and chop the garlic and add to the pan, turn down the heat.
Peel and chop the purple sweet potatoes into 1 cm cubes and add to the pan.
Add the stock and water to the pan, bring to the boil, then simmer on a medium heat.
Simmer until the potato is soft and cooked through.
Let the soup cool slightly then blend until smooth.
Top the soup with the walnuts and pumpkin seeds.
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