Sweet Potato Soup

Mmm... sweet potato. Don't you just love it? 'Course you do.

Sweet Potato soup
Prep time: 30 minutes
Serves: 4, or 6 as a starter/lunch

Ingredients
2 tsp olive oil
1 onion
2 garlic cloves
750g sweet potato (roughly 3)
1 litre of vegetable stock
1 fresh sprig of rosemary
Toasted bread, to serve

Method

1. Peel and cube the potato and set aside. With a garlic crusher or pestle and mortar, crush the garlic finely. Chop up the onion into slices and set aside also.
   
2. Heat up a large pan and add the oil. Put in the onion and fry for two minutes, until just turning soft.
3. Add the garlic and fry for a few minutes more.
   
4. Stir in the sweet potatoes and cover with the vegetable stock, bringing the liquid to a boil.
   
5. Wash and strip the rosemary sprigs, and add the leaves to the pan.
   
6. Simmer for ten minutes, covered, until the potato is soft - check how easy it is to spear with a knife.
7. Using a hand blender, puree the soup. You can leave it quite chunky or smooth, if you like. It should be quite thick, but if it seems a little bit too thick add a splash more hot water.
   
8. Season well with pepper, more rosemary and cream, if you like, and serve with warm toasted bread.