Today's recipe in celebration of British Food Fortnight is a lovely warming autumn/winter treat. Perfect for a cosy lunch or wholesome starter.
Don’t be put off by the amount of garlic in this recipe, by roasting the garlic it gives the soup the most amazing flavour. Wonderful served with hunks of warm crusty bread.
1 tbsp oil
2 large sweet potatoes
1 bulb garlic (the whole thing)
1 onion. chopped
1 head celery washed and sliced
1 leek, sliced
2 pts/ 1.2 litres well flavoured chicken or vegetable stock
splash of cream to serve
1. Wrap the sweet potatoes in foil place on a baking tray with the whole garlic bulb. Place in a hot oven for about 15 minutes or until the garlic is soft. Remove the garlic and leave to cool, continue to cook the sweet potatoes until tender.
2. Meanwhile heat the oil in a large pan, add the onion, celery and leek cook over a gentle heat until soft.
3. When cooked remove the sweet potatoes from the oven, allow to cool slightly then remove the skin and add the flesh to the pan. Remove the skin from the garlic and add the flesh to the pan.
4. Add the stock and heat until the vegetables are tender. Blend the soup, season to taste - and just before serving add a swirl of cream.