Sweet potato and carrot soup

Sweet potato and carrot soup 750

When it comes to quick and nutritious meal, a bowl of soup alongside fresh roll and baguette are the perfect solution. And with just few ingredients you can create truly delicious quick snack, lunch or evening meal.

Sweet potato and carrot soup

serves 3-4


1 large sweet potato, peeled and cubed
2 medium carrots, peeled and cubed
1 large red onion, chopped
1 garlic clove, peeled and sliced
600 ml stock, vegetable or chicken one (plus more water if needed)
2 tbsp olive oil
1/2 tsp dried turmeric
1/2 tsp dried ginger
fresh chive, few springs to decorate

Heat the olive oil in a saucepan, add the onion, garlic, sweet potato and carrots, saute for 6-8 minutes. Pour the stock. Add turmeric, ginger, salt and pepper. Simmer gently until all vegetables are cooked.
In a blender or food processor, blend the soup in batches until smooth.
Ladle the soup into warm soup bowls, decorate with few chive springs and serve with fresh bread rolls or baguette.

Bon appetit.

Pea & Camembert Soup

Peas Soup

Pea & Camembert Soup
serves 2-3


200 g frozen peas
60 g camembert cheese, roughly chopped
1 medium onion, finely chopped
500 ml vegetable stock
1 tbsp butter
1 tsp dried mint
1 tsp dried tarragon
pinch cayenne pepper
optional for serving: soured cream

Heat the butter in a medium size saucepan, add the onion and cook gently, stirring, for 5 minutes.
Add peas, herbs, cayenne papper and pour in the vegetable stock. Simmer for 10 minutes, stirring from time to time.

Add camembert cheese and stir until it has completely melted.
Then puree the soup in a food processor or blender.

Pour into soup bowls and garnish with soured cream.
Serve at once with fresh bread rolls, baguette or focaccia bread.

Bon appetit.