Sunday, 15 November 2015

Moroccan roasted sweet potato soup

From Slimming World's Little Book of Soups. We've made some small adjustments to reduce the number of syns, but this is still an amazing soup with a flavour that really packs a punch.


700g sweet potatoes, peeled and cut into big chunks
6 large shallots, peeled and quartered
3 plump garlic cloves, unpeeled
1 carrot, peeled and cut into big chunks
1 tbsp harissa paste
Salt and freshly ground black pepper
1 litre hot vegetable stock
Generous squeeze of lemon juice
Fat-free natural yogurt to serve (optional)


Preheat the oven to 200/Fan 180C/Gas 6. Put the sweet potatoes, shallots, garlic and carrot in a bowl and toss them in the harissa paste to coat. Transfer to a roasting tin. Season and roast in teh oven, turning occasionally, for 40 minutes, until tender and golden. Remove from the oven.

Squeeze the garlic cloves out of their skins into the roasting tin. Stir in the stock, then scrape up all the bits from the bottom of the pan. Transfer to a blender and whizz until smooth. Pour into a saucepan and reheat gently.

Add a good squeeze of lemon juice and season to taste. Swirl the yougurt on top of each bowl to serve, if you like.

Pamela is a former accountant, recovering journalist and international cat herder, disabled and chronically sick with Myalgic Encephalomyelitis, Fibromyalgia and Cervical spondylosis, fluent in three languages; English, Spanish and Rubbish. Mostly writes in the latter. She likes Genealogy, Model Railways and Cats.

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