or I’m going to call this ‘soup your little ones will have for dinner’. Because my little ones are not really soup people but this one is a winner. My only bit of advice is go easy on the maple syrup. Roasting the sweet potatoes makes them sweet enough and you don’t want it too sweet.
oh look, she’s doing that mustard and orange retro combo again!
1-2 sweet potatoes (about 800g)
1 brown onion
2 cloves garlic
good splosh of olive/vegetable oil
1Tbsp maple syrup
salt and pepper
1L vegetable stock
2/3 cup light cream (optional)
Peel and chop your sweet potato into large cubes. Slice onion into wedges and peel the garlic cloves and trim ends off. Place your vegetables in a roasting dish, coat well in oil and maple syrup, season with salt and pepper and bake in a 180 degrees oven for about 30 minutes until soft and starting to look golden.
Now my oven is oh so slow so I needed more than 30 minutes but you want to make sure each piece is soft as you won’t be cooking it for long on the stove. Transfer the vegetables to a saucepan. Add the stock and bring to the boil and simmer for 5 minutes. Puree your soup (of course I did this in my Thermomix in 2 batches, remember to go slowly up to speed 8). Now here is the optional bit. You can leave the cream out to be super healthy or add in the cream. It’s up to you. We liked the cream but it also tasted really great without it. Serve with some crusty bread and enjoy.
I’m definitely making this again because it was easy, inexpensive and best of all everyone ate it!