Comforting tomato and sweet potato soup

In just 45 minutes you can serve up this delicious dish ready to be enjoyed by you and all your guests! With an incredibly quick and straightforward method, just a handful of easily accessible ingredients and a mouthwateringly rich flavour – you won’t be able to go past this tomato and sweet potato soup.

It’s definitely one of the best dishes to warm you up on a cool winter evening, but don’t forget to serve up a generous slice of crusty bread alongside the comforting soup to make sure you soak up every last drop!

Ingredients

• 1 tbs olive oil
• 1 brown onion, coarsely chopped
• 2 celery sticks, coarsely chopped
• 2 garlic cloves, crushed
• 1kg gold sweet potato, peeled, cut into 2cm pieces
• 700g passata with Italian herbs
• 4 cups (1L) vegetable or chicken stock
• 1/2 cup (120g) sour cream
• Parsley leaves, to serve
• Extra virgin olive oil, to drizzle

Method

1. Heat olive oil in large saucepan over medium heat. Add onion and celery. Cook, stirring occasionally, for 5 mins or until onion softens. Add garlic. Cook, stirring, for 1 min or until aromatic.
2. Stir in sweet potato, passata and stock. Cover. Bring to the boil over medium heat. Reduce heat to low. Simmer, covered, for 15-20 mins or until the sweet potato is soft. Remove from heat. Leave to cool slightly
3. Use stick blender to carefully blend soup until smooth (if too thick, add a little more stock or water). Return to heat and stir until just heated through. Divide among serving bowls. Stir in sour cream. Top with parsley. Drizzle with extra virgin olive oil. Season. Serve.