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Tomato and sweet potato soup

  • 2
  • Difficulty:Easy
  • 30-40 MINUTES
  • vegetarian

This soup is best made with fresh tomatoes but you can substitute with tinned if you prefer. Bake some kale to add on top, or serve with a crusty bread roll.

Ideal for:

What you will need:

  • 600 g fresh tomatoes, chopped (or one 400 g tin)
  • 225 g sweet potatoes
  • 100 ml water
  • 1 medium onion
  • 1 garlic clove
  • 1/2 tablespoon of tomato puree
  • Salt and pepper
  • Baked kale topping (optional)
  • Kale, couple of handfuls 
  • Olive oil to coat the kale
  • Salt

Method:

1. Prepare the ingredients

  • Weigh and roughly chop the tomatoes, sweet potato and onion
  • Crush or mince the garlic clove

2. To make the soup

  • Use a little olive oil in a pan and cook the onion and garlic for 2–3 min 
  • Add in the chopped tomatoes and sweet potato; season 
  • Add the water, bring to the boil then turn down the heat to simmer for 30 min or until the sweet potato is soft and breaks up; add more water if needed to keep the vegetables covered throughout cooking

3. Blend, reheat and serve

  • Remove from the heat and cool before using a hand blender to make a thick soup
  • Return to the heat when ready to eat

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