Sweet Potato and Spring Onion Soup
- 2 large sweet potatoes, cut into bite-sized chunk
- 6-8 spring/green onions, sliced
- 1 tin (400g) borlotti beans
- 750ml vegetable stock
- Handful fresh thyme
- Olive oil for frying
- Salt and black pepper to taste
- Wedge of lemon for each serving (optional)
- Saute the spring/green onions for 2-3 minutes in the oil.
- Add the sweet potatoes, stir well, then put the lid on the pan and cook gently for about 10 minutes.
- Add the beans and stock and simmer for 15 minutes or so until the sweet potatoes are starting to soften.
- When the sweet potatoes are still al dente, add the thyme then cook until they're soft but not mushy.
- Add salt and black pepper to taste
- Serve with a wedge of lemon, if you fancy, and crusty bread or crunchy crackers (it's great with Ryvita or posh crispbreads).
Recipe by Veggie Runners at https://www.veggierunners.com/2013/06/03/sweet-potato-and-spring-onion-soup/
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