Sweet Potato and Spring Onion Soup
Sweet Potato and Spring Onion Soup Serves 4
  • 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)
  1. Saute the spring/green onions for 2-3 minutes in the oil.
  2. Add the sweet potatoes, stir well, then put the lid on the pan and cook gently for about 10 minutes.
  3. Add the beans and stock and simmer for 15 minutes or so until the sweet potatoes are starting to soften.
  4. When the sweet potatoes are still al dente, add the thyme then cook until they're soft but not mushy.
  5. Add salt and black pepper to taste
  6. 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/