Sweet potato soup with smoked halibut Recipe

A warming, richly coloured sweet potato soup served with smoked halibut

  • Preparation
    45mins
  • Cooking time
    0mn
  • Rest time
    0mn
Rate this recipe
(10 votes) 4.5/5
Ingredients
Pour people
  • Sweet potato(s) : 600 g
  • Bay leaf (-ves) : 2 whole
  • Olive oil : 100 ml
  • Fresh ginger : 20 g
  • Water : 1500 ml
  • Carrot(s) : 3 whole
  • Fresh thyme : 3 sprig
Method
  • ETAPE 1

    Peel the sweet potato, the carrots and ginger. Roughly dice the carrots and the sweet potato. Chop the ginger into small pieces. Break the smoked halibut into small pieces.

  • ETAPE 2

    Heat a medium saucepan over a high heat and add a drizzle of olive oil. After 2 minutes, add the diced vegetables and the ginger. Cook for 5 to 6 minutes and then cover with cold water. Add the thyme and the bay lear and cover with a lid. Cook for about 20 minutes or until the vegetables are soft. Once the vegetables are tender, remove the bay leaf and the thyme sprigs and use a hand blender to puree the soup.

  • ETAPE 3

    Serve the soup topped with the smoked halibut and some crusty bread.

Chef's tip

«This soup can be made in advance and then simply re-heated when you are ready to serve»

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