SWEET POTATO SOUP
Serves 4
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2 lb (900 g) sweet potatoes or yams,
peeled and diced
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11/2 pts (900 ml) water
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1 onion, sliced thinly
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1 tbs sunflower oil
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8 fl oz (225 ml) natural yoghurt
-
1/2 tsp salt
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finely chopped parsley and grated orange
rind, to garnish
-
Cook the potatoes in the water until
tender.
-
Meanwhile, saute the onion in the oil
until transparent.
-
Add the onion to the potato and puree in
batches until smooth.
-
Return to the pan and stir in the
yoghurt.
-
Serve garnished with parsley and the
orange rind.
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