Sweet Potato and Broad Bean Soup

A simple vegetarian soup made by sautéing shallots and garlic, then simmering sweet potatoes and broad beans in vegetable stock.

Vegetarian Healthy Soup Quick Sweet Potato Broad Bean

Estimated Nutrition

Calories

248.5

kcal / serving

248.5 kcal total

Carbs

26.2g

per serving

26.2 g total

Fat

14.5g

per serving

14.5 g total

Protein

4.8g

per serving

4.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

LegumesPulses

Broad Bean

frozen (thawed) or fresh

Liquids

150

Vegetable Stock

hot

NutsSeeds

clove

Garlic

chopped

OilsFats

Olive Oil

Vegetables

piece

Shallot

finely chopped

Sweet Potato

peeled and chopped

Method

Heat the olive oil in a saucepan over medium heat.

Sauté the shallots until soft but not coloured.

Add the garlic and cook for one minute.

Add 50g broad beans, 150ml stock, and 50g sweet potato then bring to a boil.

Simmer gently for 10 minutes until the potato is soft.

Blend the mixture with a hand blender until smooth.

Pour into a bowl to serve.