Sweet Potato Soup
Serves 4. (makes 4½ cups).
Preparation time 10 minutes. Cooking time 22 minutes.
We used the Microsafe® jug.
For the best results with the microwave method, the vegetables need to be cut quite small. It may take the same time as the saucepan method but does have a very intense flavour.
500 grams sweet potato, peeled and cut into small pieces
1 onion, finely chopped
1 medium-sized potato, finely chopped
2 tablespoons olive oil
30 grams butter
3 cups vegetable, chicken stock or water and a stock cube
salt and pepper to taste
Put vegetables, oil and butter into Microsafe® jug and stir well so the vegetables are coated. Put lid on jug with pourer open and cook for 7 minutes. Stir well. Add stock. Cover again with lid with pourer open and microwave for a further 15 minutes. Let rest for 2 minutes. Leave the flap open while the food is hot.
Process or use a hand-held electric blender to make a puree. Add seasoning to taste.
Reheat in microwave in the Microsafe® jug with lid on and pourer open or, for individual servings, in small Microsafe® containers with red steam-release vent open.