Sweet Potato and Rosemary Soup
recipe
Sweet Potato and Rosemary Soup
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This chunky and rich soup - the same as in Heinz's tinned version - is made from sweet potato, rosemary and red chilli. Sweet potatoes are a tastier alternative to regular potatoes
Ingredients
- 310g sweet potato, peeled and finely chopped
- 70g onion, finely chopped
- 70g carrots, peeled and finely chopped
- 1 large clove garlic, crushed
- 1 dessertspoon red chilli, deseeded and finely chopped
- 1 dessertspoon fresh rosemary, finely chopped
- 345ml water
- 170ml whipping cream
- 1 dessertspoon red pepper, deseeded and finely chopped
- salt and freshly ground black pepper
- Tip from Liz Trigg, cookbook writer and Heinz chef
Directions
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- Heat the pan, and fry the sweet potato, onion and carrots in a little oil for minutes.
- Stir in the garlic, chilli and rosemary and cook for minutes.
- Pour in the water and cook for minutes.
- Stir in cream, cook for a further minutes.
Source: Heinz
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