The huge success of James Martin’s Apple and Cauliflower, inspired me to try other fruit/vegetable soup combos’.
Sweet potato cooks very quickly and is not of the same family as the white potato – confusing but true. This means making the soup is very quick – around 15 minutes.
Pears are abundant this time of year (autumn) and this is a great way to use them up. The overall taste is a sweet savoury, which also makes this a good option for filling up children.
Nutritionally sweet potatoes offer real immune boosting properties with a number vitamins, minerals and natural plant chemicals. The dietary fibre they contain means that you feel fuller for longer and benefit bowel and heart health. Pears are a low sugar fruit and are also packed with fibre, even without their skins.
Prep time: 15 depending upon how adept you are with a peeler.
Cook time: About 20 – 25 minutes including blending time. Ingredients
Serves 5 – 6
- 500 gm Sweet potato, peeled and chopped into 2 – 3 cm chunks
- 500 gm pears (any sort), peeled, cored and chopped
- 1 large onion, peeled and chopped
- 1 – 1 ½ litres of vegetable stock
- I Tablespoon chopped coriander, frozen or fresh
- 1 lime, juiced
Method
- Cook the onions in a some of the stock for 5 minutes until softened
- Add the pears, sweet potatoes and remaining stock to cover everything
- Bring to the boil, cover and then simmer until the sweet potato has softened around 15 minutes max
- Transfer to a blender (you may need to do this in batches) and add the lime juice and coriander.
- Blend and taste. Add a little freshly ground salt and black pepper as necessary.