Keep in the fridge up to 5 days, without the cream.
Use water if you don’t like the stock flavours.
Use any spices you like to make this soup even more delicious.
Compatible with
Cooking mode
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For the soup
- 2 medium sweet potatoes
- 400g cherry tomatoes
- Small head of garlic
- Sunflower oil or coconut oil
- 1l vegetable stock
- Salt and pepper
For the garnish (optional)
- coconut cream
- fresh coriander
Utensils
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Step 1
Set the grill on roast mode, 180 degrees. Start preheating.
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Step 2
In the mean time peel the potatoes.
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Step 3
Once the grill is ready add the potatoes and tomatoes, and halved garlic head to the cooking pot, sprinkle with oil, salt and pepper.
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Step 4
Roast for 20-30 min, or until potatoes are browned.
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Step 5
Once roasting is done, add the tomatoes, potatoes to the pot with the vegetable stock.
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Step 6
Bring it to a simmer. Cook for 5 min.
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Step 7
Transfer everything to a blender and blend until smooth.
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Step 8
Serve with fresh coriander, some cream and black pepper.