January Recipe


Princess’s Winter Sunshine Soup

This sweet potato and garlic soup is one my favourites and its punchy yellow appearance brightens up any dull January day.  Good to start that health kick too.

1 whole garlic bulb – cloves separated but skins left on
small slug of olive oil or 2 sprays if being good
1 onion, chopped
2 medium sized sweet potatoes – peeled and cubed
1 litre vegetable stock
120g french beans – trimmed and finely chopped
salt and pepper to taste
4 tbsp low fat natural yoghurt



Preheat the oven to 190 degrees C.  Pull the garlic bulb apart and put in the a small roasting tin.  Roast in the oven for 20 mins or until soft.  Remove and leave to cool before squeezing out the soft insides. Reserve.

Heat the oil in a saucepan, add the onion and sweet potato and cook, stirring constantly for 5 mins. Add the stock and bring to the boil.  Cover with a lid, reduce the heat and simmer for 10 mins.  Add the french beans, roasted garlic flesh and continue to simmer for 10 mins or until the potatoes are tender.  Remove and leave to cool slightly.

Reserve 2 tablespoons of the cooked french beans and pass the rest through a blender. Return to pan with the reserved beans and heat through.

Serve soup with a swirl of yogurt and season.

Taken from my Easy Healthy recipe book from Marks & Spencer

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