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Sweet Potato & Chestnut Soup - a slurpilicious Autumn recipe


Overview:

Recipe Name:  Sweet Potato & Chestnut Soup

By:

Meal Type: Lunch
Prep Time: 15 Mins

Cook time: 1 Hour

Servings: 6 Portions
Description:  Whats better after a woodland walk? Or stamp around the houses with the kids in full halloween regalia! ( you can use butternut squash or small pumpkins too! )

Ingredients:

  • 1lb (450g) of sweet potato ( butternut squash, small pumpkin..)
  • 2 Large onions
  • 2 Cloves of garlic
  • 1 Tbsp of olive oil
  • 2 pints (1.25ltrs) of good strong stock
  • A 200g of prepared chestnuts
  • Salt & Pepper
  • Suggested Cookware

    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.

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