Sweet Potato & Garlic Soup

By krystallondon

Ingredients

• 1 whole garlic bulb
• 2 sprays olive oil
• 1 onion, chopped
• 10.5 oz sweet potatoes, peeled and chopped
• 4 cups vegetable stock
• 4 oz green string beans, trimmed and finely chopped
• pepper
• 1 tbsp snipped fresh chives
• 4 tbsp low-fat plain yogurt, to serve

Details

Servings 4

Preparation

Step 1

1. Preheat the oven to 375F. Pull the garlic bulb apart and put in a small roasting pan. Roast in the oven for 20 minutes, or until softened. Remove and let cool before squeezing out the soft insides. Set aside.

2. Heat the oil in a heavy-bottom pan, add the onion and sweet potato, and cook, stirring continuously, for 5 minutes. Add the stock and bring to a boil. Cover with a lid, reduce the heat, and simmer for 10 minutes. Add the beans and the roasted garlic flesh and continue to simmer for 10 minutes, or until the potatoes are tender. Remove and let cool slightly.

3. Set aside 2 tablespoons of the cooked beans, then pass the soup through a food processor and return to the rinsed-out pan. Add the reserved beans with pepper to taste and heat through for 3 minutes.

4. Ladle the soup into warmed bowls, swirl a spoonful of yogurt in each and sprinkle with snipped chives. Serve immediately.

Nutrients:
Calories: 287 Fat 4.7 g Sat Fat 0.8 g Salt 0.2 g