Ingredients

Steps

• Heat the butter and olive oil in a saucepan and cook the chopped onion until soft.
• Add the sweet potato to the pan and sauté for two minutes.
• Pour in the white wine and simmer until the liquid reduces by half.
• Add 75ml of vegetable stock and simmer until the sweet potato is tender.
• Season with salt and pepper, then stir in the double cream over low heat.
• Let the mixture cool slightly then blend in a food processor until smooth.
• Reheat the soup, pour into a cup, and sprinkle with cinnamon to serve.