Asparagus & Sweet Potato Soup

This soup freezes well so make a double batch and get ahead.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add asparagus and sweet potato. Cook, stirring, for a further 2 minutes.

Step 2

Add stock and 3 cups (750ml) water to pan. Bring to the boil, then reduce heat to low. Simmer, covered, for 15 minutes or until vegetables are very tender. Uncover and set aside to cool slightly.

Step 3

Puree soup using a handheld blender or in batches in a food processor. Return to pan and reheat gently over low heat.

Step 4

Divide soup between bowls. Sprinkle with basil leaves and season with freshly ground black pepper. Serve with bread.

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