Roast Sweet Potato, Celery & Apple Soup

1. 1

   Scrub the potatoes and stab all over with a fork. Rub skins with salt and bake at 200 for 45 mins until soft.

2. 2

   Melt margerine and saute onions and celery with spices until onion is transparent and then add the apple and stock.

3. 3

   Roughly chop cooked sweet potato and add to the pan. Cover with a tight fitting lid and simmer about 30 mins, or until everything is soft.

4. 4

   Process to a smooth texture and then cool and refrigerate covered overnight.

5. 5

   Reheat gently to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.