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