This faff-free sweet potato soup is great for the whole family. It's an easy weekday tea, taking about 30 minutes to cook and a great meal to sit down to at the table, together. We recommend our nitrite-free pancetta bacon in this soup which is also sugar-free and artisan-made. These ingredients will make 4 servings.
To make this filling soup you will need:
2 tbsp extra virgin olive oil
1 red onion chopped
2 garlic cloves peeled and crushed
60 g of nitrite-free Pancetta Bacon, finely chopped
750 ml vegetable stock (gluten-free)
400 g sweet potatoes peeled and cubed
1 x 400g tin of chopped tomatoes
1 x 390g tin of green lentils, drained and rinsed well
2 head of broccoli, cut into small florets
Fresh parsley
Sea salt and fresh black pepper
How to make your soup:
Heat a saucepan over medium heat. Add the olive oil, onion, garlic and pancetta bacon.
Cook until the onion starts to soften - approx 5 minutes
Next, add the stock, sweet potato, tomatoes, and the lentils and bring to the boil.
Reduce the heat and simmer for 15 minutes or until the sweet potato is tender, stirring occasionally.
Add the broccoli florets and simmer for an additional 5 minutes
Serve across four warm bowls, season and top with chopped fresh parsley.
Enjoy!
PS. We added one of our low carb bagels for each super hungry person - no complaints!
Mike's Tip! 👨🍳
This soup can be stored in the fridge for up to 3 days or in the freezer for up to 1 month. When you are ready to eat, defrost and re-heat the remaining portions, season and serve across warm bowls. Perfect.
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