Sweet potato and rosemary soup

Submitted by MFM reader Natalie Howarth

Ingredients

1 onion

Garlic cloves (if wanted)

750g sweet potatoes

1 litre vegetable stock

2 rosemary sprigs

Step 1

Fry garlic and onion in pan until soft.
Step 2

Stir in sweet potato then cover with stock and bring to boil.
Step 3

Add leaves from the Rosemary sprigs to pan.
Step 4

Simmer for 10 minutes until potatoes are soft then use hand blender to roughly purée the soup (add water if too thick).
Step 5

Season well and then serve.