Roast Sweet Potato, Celery & Apple Soup |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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This soup is taken from the beautiful book of vegetarian recipes from Stones Restaurant in Avebury Ingredients:
4 sweet potatoes |
salt |
2 ounces margarine |
2 onions, roughly chopped |
5 -6 sticks celery, roughly sliced |
2 teaspoons freshly ground coriander |
1 teaspoon freshly ground allspice |
3 tart apples, cored and sliced |
2 1/4 pints vegetable stock |
Directions:
1. Scrub the potatoes and stab all over with a fork. Rub skins with salt and bake at 200 for 45 mins until soft.
2. Melt margerine and saute onions and celery with spices until onion is transparent and then add the apple and stock.
3. Roughly chop cooked sweet potato and add to the pan. Cover with a tight fitting lid and simmer about 30 mins, or until everything is soft.
4. Process to a smooth texture and then cool and refrigerate covered overnight.
5. Reheat gently to serve.
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