The sweet potato has a delicious creamy flavour and is extremely filling, yet virtually free of fat. Try using it in this thick and slightly sweet soup to warm you up on a chilly day.
Method
- Dry-fry the bacon for 5 minutes, or until lightly crispy. Remove with a slotted spoon and wipe the pan clean.
- Place the oil in the pan and heat until it just starts to steam. Add the onion and cook for approx. 5 minutes, until transparent and soft. Add the sweet potatoes and cook for a further 10 minutes. Add the garlic and thyme and cook for another minute.
- Add the stock*, bring to the boil and add the bacon. Simmer for 10-15 minutes, or until the potato is tender.
- Mash until slightly thickened, or process in a food processor.
Serves: 4
Time: 45 minutes
Suitable for freezing.
*Allergy advice
Stock cubes may contain gluten.