Sweet Potato & Garlic Soup
Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
1 whole garlic bulb 2 sprays olive oil 1 onion, chopped 300 g/10/2 oz sweet potatoes, peeled and chopped 1 litre/13/4 pints vegetable stock 115 g/4 oz French beans, trimmed and finely chopped pepper 4 tbsp low fat natural yogurt 1 tbsp snipped fresh chives.
1 Preheat the oven to 190°C/375°F/Gas Mark 5. Pull the garlic bulb apart and put in a small roasting tin. Roast in the oven for 20 minutes, or until soft. Remove and leave to cool before squeezing out the soft insides. Reserve. 2 Heat the oil in a heavy-based saucepan, add the onion and sweet potato and cook, stirring constantly, for 5 minutes. Add the stock and bring to the boil. Cover with a lid, reduce the heat and simmer for 10 minutes. Add the French beans and the roasted garlic flesh and continue to simmer for 10 minutes, or until the potatoes are tender. Remove and leave to cool slightly. 3 Reserve 2 tablespoons of the cooked green beans, then pass the soup through a food processor and return to the rinsed-out saucepan. Add the reserved beans with pepper to taste and heat through for 3 minutes. 4 Divide equally between 4 warmed serving bowls, swirl a spoonful of yogurt in each and sprinkle with snipped chives. Serve immediately.
calories per portion 92