Air Fryer Potato Soup

Sweet potatoes and butternut are popular seasonal vegetables in the colder months, and combine perfectly to make this hearty soup.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Start by preparing your vegetables, peeling both the sweet potatoes and butternut squash. In most supermarkets you can find the vegetables pre peeled and chopped, this is a great time saver too! Place the chopped vegetables into a large bowl and spray with vegetable oil. Toss the vegetable so they are all coated in oil ready for seasoning. Then season well with a pinch of sea salt and freshly ground black pepper. Then add in a teaspoon each of paprika and turmeric. Toss the vegetables again so that they are coated in the seasonings.

Step 2

Then place your seasoned vegetables directly in to your air fryer basket and set to 170c. And cook for around 25 minutes, or until the veggies soften and start to brown. And remember to shake the basket a few times throughout the cook.

Step 3

Then remove from the air fryer basket and set aside. So in a large jug measure out 800ml of hot water and place in your jelly stock and stir together well. Then using a blender or a hand blender and a large bowl, place in your vegetables, along with your stock and blitz until you have a smooth consistency.

Step 4

Finally serve your air fryer potato soup in bowls with your chopped coriander, a drizzle of crème fraiche and a sprinkle of pumpkin seeds on top.

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