Sweet potato and broad bean soup Recipe

Sweet potato and broad bean soup Recipe

  • 1 tbsp olive oil
  • 2 shallots, finely chopped
  • 1 clove garlic, chopped
  • 50g/1¾oz frozen (thawed) or fresh broad beans
  • 150ml/¼pt hot vegetable stock
  • 50g/1¾oz sweet potato, peeled and chopped
  1. Heat the oil in a saucepan over a medium heat. Add the shallots and cook until soft, but not coloured.
  2. Add the garlic and cook for another minute.
  3. Add the broad beans, stock and sweet potato and bring to the boil. Reduce the heat and simmer gently for 10 minutes or until the sweet potato has softened.
  4. Blend with a hand blender until smooth. Pour into a bowl to serve.
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