Sweet Potato Soup by a community chef

• 450g/1ib sweet potatoes, peeled and
• 1 medium onion or two shallots, chopped
• 3 stalks celery, thinly chopped
• 150 ml/ 5fl oz vegetable stock or single
cream ( no dairy also available)
• Pinch freshly grated nutmeg
• 1 tablespoon cooking oil
• 1/2 teaspoon freshly ground black pepper
(or half fresh cayenne red pepper)
• 1/2 teaspoon salt

Serves 5-6

  1. Sauté the sweet potato, onion and celery
    in a saucepan for 5 minutes.
  2. Add stock and simmer for 20 minutes or
    until potato is soft, then liquidise.
  3. Return to the saucepan and add stock/
    cream. Stir and season with salt, pepper and
    nutmeg and serve.

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