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    Creamy Sweet Potato Thyme Soup

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    Creamy Sweet Potato Thyme Soup

    Serves: 6


    • Freshly ground black pepper
    • 2 heads garlic, broken into cloves
    • 4 tablespoons olive oil
    • 1 large onion, diced
    • 2 sticks celery, diced
    • 1 small red chilli, diced
    • 1.25kg sweet potatoes, peeled and diced
    • 2-3 sprigs lemon thyme
    • 1.2 litres chicken stock
    • Salt
    • 285ml double cream


    1. Preheat the oven to 170°C/gas 3. Cut the base from each garlic clove, toss them all in 1 tablespoon of oil and loosely wrap in foil. Bake for an hour until soft. Leave to cool then squeeze the soft garlic from its skin. Set aside.
    2. Meanwhile, gently fry the onion, celery and chilli until soft. Add the potato and sauté for 10-15 minutes. Add the roasted garlic, thyme and stock. Bring to the boil, season and simmer gently for 25 minutes.
    3. Remove the thyme, purée the soup in a liquidiser and transfer to a clean saucepan. Add the cream and adjust the seasoning. Reheat.

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