A few nights ago I decided to have some of our lovely friends over for a braai. Cape Town weather did not co-operate so I had to switch plans quickly to suit the sudden cold front. I opted to go with soup. Tom didn’t think there’d be enough to fill everyone up so I quadrupled this recipe and we now have enough soup to last the whole of winter! That’s fine though because it’s utterly delicious, very satisfying and reasonably healthy too.
I used this recipe from the BBC, which is super simple and really tasty. I finished it off with pesto, garlic croutons and feta on top, along with the creme fraiche – not to mention delicious crispy bread courtesy of Claire.
- 500g sweet potatoes, peeled and cut into chunks
- 300g carrots, peeled and cut into chunks
- 3 tbsp olive oil
- 2 onions, finely chopped
- 2 garlic cloves, crushed
- 1l vegetable stock
- 100ml crème fraîche, plus extra to serve
- Heat oven to 220C/200C fan/ gas 7 and put the sweet potatoes and carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning. Roast the veg in the oven for 25-30 mins or until caramelised and tender.
- Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry the onion over a medium-low heat for about 10 mins until softened. Add the garlic and stir for 1 min before adding the stock. Simmer for 5-10 mins until the onions are very soft, then set aside.
- Once the roasted veg is done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in the crème fraîche, a little more seasoning and reheat until hot. Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.
The pic is from Pinterest because I was too lazy to take photos xx