Sweet Potato Soup Recipe UK​

This easy Sweet Potato Soup is a creamy and nutritious dish perfect for a quick meal. Made with simple ingredients, it’s flexible enough to adapt to whatever you have on hand. Enjoy it hot, and consider topping it with crispy croutons for an added crunch!

Ingredients Needed

• 2 tbsp olive oil (30 ml)
• 1 onion, chopped
• 700 g sweet potatoes, peeled and cut into chunks (about 1.5 lbs)
• 1 litre vegetable stock, made using 2 stock cubes (4 cups)

How To Make Sweet Potato Soup

1. Heat oil: Heat the olive oil in a large lidded pan over medium heat.
2. Cook onion: Fry the chopped onion for 4-5 minutes, stirring occasionally, until softened.
3. Add sweet potatoes: Add the sweet potatoes to the pan and toss to coat in the oil and onion.
4. Cover and cook: Reduce the heat, cover the pan, and cook for 10-15 minutes, shaking the pan every few minutes.
5. Add stock: Pour in the vegetable stock and bring gently to a boil.
6. Simmer: Lower the heat and simmer for 15 minutes.
7. Blitz the soup: Remove from the heat and allow to cool. Use a stick blender to blitz the soup until smooth.
8. Season and reheat: Season with salt and a grinding of black pepper to taste, then reheat before serving.

Recipe Tips

• Choose the right sweet potatoes: Use firm, smooth sweet potatoes without blemishes for the best flavor and texture.
• Don’t skip the onion: Sautéing the onion adds a rich flavor base, so make sure to cook it until softened before adding the sweet potatoes.
• Blend thoroughly: For a super creamy soup, blend until completely smooth. If you like some texture, pulse the blender a few times for small chunks.
• Season well: Taste the soup before serving and adjust the seasoning. A little extra salt or pepper can enhance the flavors significantly.
• Serve with toppings: Add a swirl of cream or a sprinkle of fresh herbs on top for extra flavor and a beautiful presentation.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover Sweet Potato Soup cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
• Freeze: To freeze, let the soup cool completely, then pour it into a freezer-safe container or bag. It can be stored in the freezer for up to 3 months. To thaw, move the soup to the fridge overnight before reheating.
• Reheat: Pour the soup into a saucepan over medium heat. Stir occasionally and heat for about 5-10 minutes, or until warmed through.

Nutrition Facts

Serving Size: 1 cup (240 ml)

• Calories: 170
• Total Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 560mg
• Potassium: 570mg
• Total Carbohydrate: 25g
• Dietary Fiber: 5g
• Sugars: 5g
• Protein: 3g

Try More Easy Soups:

• Celery Soup Recipe UK
• Cream Of Tomato Soup Recipe Uk​
• Traditional Pea And Ham Soup Recipe UK​
• Parsnip Soup Recipe UK​