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I might be mad but this Summer all I crave is a pot of soup. Over 20 degrees does not cool my enthusiasm. It might be that they are delicious, insanely nutritious and very simple to make. You can set a soup to cook on the stove and walk away for a bit (not too far though, safety first after all!).
This specific sweet potato and cheddar soup might not be very low on calories but we do sneak in a fair amount of vegetables and extra protein so you don’t need to feel bad about it.
And once we’re at it, why don’t you try my other soups?
Can I use different vegetables?
Absolutely! This is the beauty of making soups- you can absolutely freestyle and add other ingredients. It’s a fantastic way to get rid of those forgotten few vegetables at the back of your fridge.
If you’d like to keep the beautiful, orange colour, opt for:
- butternut squash
- pumpkin
- more carrots
- more sweet potatoes
- a little amount of parsnip
- a little amount of swede
Go freestyle with proportions
Play with the proportions- if you love cheese you can absolutely add some more. I find that too much of it can be a bit overwhelming for my palate but it is deeply personal so feel free to adjust it to your taste.
Do I need to use cheddar?
Absolutely not! Use whatever you have in the fridge but preferably go for a strong mature cheese. Good substitutes for Cheddar include:
- Gouda
- Red Leicester
- Gruyère
- Manchego
Sweet potato and cheddar soup
Equipment
- 1 hand blender
Ingredients
- 500 g sweet potato
- 2 carrots
- 100 g red lentils dry
- 1 l vegetable stock
- 100 ml double cream
- 80 g cheddar or other strong cheese
- black pepper
- 20 g butter or oil
Garnish
- fresh coriander leaves
- yoghurt
- toasted bread
Instructions
- Melt butter in a pot (or heat up oil of your choice), add peeled and chopped sweet potatoes and carrots. Let them cook on a medium heat for few minutes to brown them just a little bit and let them become more aromatic.
- Add stock, red lentils and cook for about 15-20 minutes until all vegetables are soft.
- When ready, blend using hand blender. Add double cream, cheddar, black pepper and check if you need any extra seasoning.
- Serve hot with a splash of yoghurt and coriander leaves on top. It tastes best with a slice of toasted sourdough.
