Roasted sweet potato soup

Roasted sweet potato soup


Boil in-season sweet potato to create this sensational winter warming soup.

The ingredient of Roasted sweet potato soup

  1. 850g orange sweet potato, peeled, cut into 3cm pieces
  2. 1 medium brown onion, cut into wedges
  3. 2 garlic cloves, peeled
  4. 2 tablespoons olive oil
  5. 2 tablespoons maple syrup
  6. 4 cups Massel chicken style liquid stock
  7. 1 cup pure cream
  8. 1 tablespoon chopped fresh oregano leaves
  9. Salt, to season

The instruction how to make Roasted sweet potato soup

  1. Preheat oven to 180u00b0C/160u00b0C fan-forced. Place potato, onion and garlic in a large roasting pan. Drizzle with oil and maple syrup. Toss to coat. Season with salt and pepper. Roast for 25 to 30 minutes or until golden and tender.
  2. Place potato mixture in a large saucepan. Add stock. Bring to the boil over medium-high heat. Reduce heat to medium-low. Simmer for 5 minutes or until heated through. Remove from heat. Set aside to cool for 5 minutes.
  3. Blend soup, in batches, until smooth. Return to pan over low heat. Stir in 3/4 cup cream. Cook, stirring, for 2 minutes or until heated through. Ladle into bowls. Drizzle with remaining cream. Sprinkle with oregano.

Nutritions of Roasted sweet potato soup

calories: 544.203 calories
calories: 36.7 grams fat
calories: 19.3 grams saturated fat
calories: 43.7 grams carbohydrates
calories: 9.3 grams protein
calories: 86 milligrams cholesterol
calories: 1383 milligrams sodium
calories: NutritionInformation

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