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Tomato and sweet potato soup recipe
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Irresistible tomato sweet potato soup bursting with flavor, ready in under an hour!
Ingredients:
  • 18.20 gm olive oil
  • 1 brown onion, coarsely chopped
  • 2 celery sticks, coarsely chopped
  • 2 garlic cloves, crushed
  • 1kg gold sweet potato, peeled, cut into 2cm pieces
  • 700g btl Leggo’s Passata with Italian Herbs
  • 1l mixed vegetables
  • 4 slices prosciutto
  • 120g sour cream
  • Oregano leaves, to serve
  • Extra virgin olive oil, to drizzle
  • Toasted baguette slices, to serve
Instructions:
  • In a large saucepan over medium heat, warm olive oil. Add onion and celery, cook for 5 mins until onion softens, then add garlic and cook for 1 min until aromatic, stirring occasionally.
  • Combine sweet potato, Leggo’s Passata with Italian Herbs, and stock in a pot. Cover and bring to a boil over medium heat. Reduce heat to low and simmer, covered, for 15-20 minutes until sweet potato is tender. Remove pot from heat.
  • Preheat the grill to medium-high. Line a baking tray with foil, spray with olive oil, then lay out the prosciutto. Spray the prosciutto with oil and grill for 2 minutes on each side until golden brown.
  • Smoothly blend the soup using a stick blender, adjusting consistency with more stock or water if needed. Ladle into bowls and garnish with torn prosciutto, sour cream, oregano, a drizzle of extra virgin olive oil, and season to taste. Serve alongside toast.

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