By: Matthew Bates
Meal Type: Lunch
Cook time: 1 Hour
Servings: 6 Portions
Method:1. Cut the sweet potato into chunks then peel & chop the onions and garlic.
2. Heat the oil in a heavy based pan on the boiling plate, add the vegetables and shake to coat them in the oil.
3. When the contents of the pan are sizzling, cover and transfer to the simmering oven for 10 or so mins until they soften.
4. Move the pan back to the boiling plate, and add the stock and chestnuts. Season and bring back to the boil, then cover again and transfer back to the simmering oven for about 30 minutes until all the vegetables are soft.
5. Purée the soup, then serve with a swirl or cream or sour cream and a scattering of chopped parsley or thyme.
To feed more people ( or halloween costumed kids..!) Doubling the recipe will give you 12 portions.