When I was fifteen, a friend’s mum served me some delicious sweet potato and apple soup. I remember being very impressed, and thinking I would have to make it one day. Ten years later, I finally have! Better late than never. Isn’t it funny how some things just stick in your brain?!
2 stalks of celery
2 cloves of garlic
1 small carrot
1 bay leaf
1 tbsp butter
800 g sweet potato (about 4 medium ones)
1 apple (I used braeburn)
6 cups chicken or herb stock
1 tbsp apple cider vinegar
Pre-heat the oven to 180°C. Chop the sweet potato and apple into small pieces. Place on a roasting tray and drizzle with olive oil, then roast for 40 minutes.
Roughly chop the onion, garlic, celery and carrot. In a large pot, melt the butter. Sauté the vegetables with the bay leaf until they are soft. Allow to rest while the sweet potato is roasting. Make sure you take out the bay leaf, then pour in the stock. Add the roasted sweet potato and apple, and bring to a simmer. Add the apple cider vinegar and allow to simmer for 15 minutes, then using a blender/stick blender/food processor, blend the soup together until smooth. Re-heat until nice and hot, then pour into bowls to serve.
I decorate this with a swirl of cream and some diced parsley sprinkled on top.