Sweet potato and vegetable soup recipe

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A healthy sweet potato and vegetable soup. Find more recipes at www.goodtoknow.co.uk

  • healthy
Serves2
SkillEasy
Preparation Time15 mins
Cooking Time1 hours (roast the sweet potato while you make the stock)
Total Time1 hours 15 mins
Cost RangeCheap

Make your own chicken stock with white wine and fresh thyme to add tons of flavour to this healthy vegetable soup of sweet potato, parsnips and carrots.

Ingredients

For the homemade stock

  • 2 chicken legs
  • 2 carrot, diced
  • 1 leek
  • 1 onion
  • 1tbsp olive oil
  • 2 sprigs fresh thyme
  • 125ml white wine

For the roasted veg

  • 1 parsnip, thinly sliced lengthways
  • 1tbsp plain vegetable oil
  • 3 sweet potatoes
  • 3 carrots

WEIGHT CONVERTER

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Method

  1. To make the chicken stock, heat 1tbsp olive oil in a large saucepan over a medium heat. Add the chicken legs and brown for 15 mins or until golden brown.
  2. Add half the diced carrot, all of the leeks, onion and thyme and sweat for a further 10 mins.
  3. Add the white wine and cook off the alcohol for 2/3 mins. Cover the ingredients with water and gently simmer for 30 mins. Strain the stock through a sieve and reserve.
  4. Preheat oven to 200°C. Place sweet potatoes in a roasting tray in the preheated oven for 25/30 mins until soft. Peel and dice the carrots into 2cm cubes and keep to one side.
  5. Scoop out the flesh of the roasted sweet potatoes and discard the skins. Place the sweet potato in a blender gradually adding the chicken stock until it develops the consistency of soup. Season with salt and freshly ground black pepper to taste.
  6. Sweat the remaining diced carrot in a frying pan with 1tbsp of olive oil for 5/6 mins or until they colour. Ensure the soup is hot, serve into bowls, scatter the diced carrot and parsnip crisp on top (optional) and add a drizzle of olive oil.
Top Tip for making Sweet potato and vegetable soup

To create an optional parsnip crisp, heat 1 inch of vegetable oil in a small saucepan over a medium heat. Fry 1 slice of parsnip at a time for approximately 1 min until crisp. Reserve on kitchen towel.

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