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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.

VegetarianHealthySoupQuickSweet PotatoBroad Bean

Estimated Nutrition

Per Serving Total
Calories 248.5 kcals 248.5 kcals
Carbohydrates 26.2 grams 26.2 grams
Fat 14.5 grams 14.5 grams
Protein 4.8 grams 4.8 grams
Cook Time
15 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

LegumesPulses
50
g
Broad Bean
frozen (thawed) or fresh
Liquids
150
ml
Vegetable Stock
hot
NutsSeeds
1
clove
Garlic
chopped
OilsFats
15
ml
Olive Oil
Vegetables
2
piece
Shallot
finely chopped
50
g
Sweet Potato
peeled and chopped

Steps

  • 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.