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Sweet potato soup with cheese & thyme toast
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Indulge in creamy sweet potato soup paired with crispy cheese toast.
Ingredients:
  • 700g sweet potato (kumara), peeled, chopped
  • 500g Desiree potatoes, peeled, chopped (see note)
  • 1 large brown onion, thinly sliced
  • 2 garlic cloves, quartered
  • 1L chicken style liquid stock
  • 4 thick slices sourdough bread
  • 70g (2/3 cup) grated pizza cheese
  • 3 tsp fresh thyme leaves
  • 125ml (1/2 cup) pouring cream
Instructions:
  • In a large saucepan, combine sweet potato, potato, onion, garlic, and stock. Bring to a simmer over medium-high heat. Cover and simmer on low for 30 minutes until vegetables are tender. Allow to cool for 10 minutes before serving.
  • Blend half of the potato mixture until velvety in a food processor, then transfer it to a spacious saucepan. Repeat with the rest of the potato mixture. Heat the soup to a gentle simmer over medium heat.
  • Preheat the grill on high. Place the bread on a baking tray and grill for 1-2 minutes until golden. Flip the bread, sprinkle with cheese and thyme, then grill for another 2 minutes until the cheese melts.
  • Ladle the soup into bowls, swirl in the cream, and serve with toast on the side.

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