This warm and comforting meal is definitely one of the best out there to warm up on a rainy evening. Not only is the flavour so powerful in this creamy soup but it’s also a lighter option that won’t leave you feeling too full afterwards.

You can enjoy this versatile dish for lunch or dinner as the flavour works absolutely perfectly for either. Serve it alongside some baked, crusty bread and you’re good to go!

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 bottle passata with Italian herbs
• 4 cups (1L) vegetable or chicken stock
• 4 slices prosciutto
• 1/2 cup (120g) sour cream
• Oregano leaves, to serve
• Extra virgin olive oil, to drizzle
• Toasted baguette slices, to serve

Method

1. Heat olive oil in a large saucepan over medium heat. Add the onion and celery and 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.
3. Preheat grill on medium-high. Line a baking tray with foil. Spray with olive oil spray. Arrange the prosciutto on prepared tray. Spray with oil. Cook under the grill for 2 mins each side or until golden brown.
4. Use a stick blender to carefully blend the soup until smooth (if it’s too thick, add a little more stock or water). Divide among serving bowls. Tear prosciutto into large pieces. Top soup with sour cream, prosciutto and oregano. Drizzle with extra virgin olive oil. Season. Serve with the toast.