Method

1. Fry garlic and onion in pan until soft.
2. Stir in sweet potato then cover with stock and bring to boil.
3. Add leaves from the Rosemary sprigs to pan.
4. Simmer for 10 minutes until potatoes are soft then use hand blender to roughly purée the soup (add water if too thick).
5.  Season well and then serve.

Hints and tips

Serves 4. Suitable for all ages. Also suitable for freezing.