Mary Berry Sweet Potato Soup Food

MARY BERRY'S CRISPY ROASTED SWEET POTATOES

Mary Berry's Crispy Roasted Sweet Potatoes image

Switch up your Sunday roast by swapping your regular roast potatoes for these crisp, crunchy sweet potatoes, sprinkled with semolina and salt.

Provided by Mary Berry

Number Of Ingredients 1

Ingredients

Sweet Potato

Steps:

Preheat the oven to 220°C/200°C fan/Gas 7. Pour 3 tablespoons of the oil into a large shallow roasting tin and slide into the oven for about 5 minutes, or until piping hot. Meanwhile, place the sweet potatoes and the remaining oil in a mixing bowl. Turn the pieces to coat in the oil. Sprinkle in the semolina, season with salt and black pepper and turn again, until they are lightly dusted. Tip the sweet potatoes into the roasting tin in a single layer and roast for 15 minutes. Remove from the oven, turn the potatoes and continue to roast for a further 10-15 minutes, until brown and crispy. Mary's Tips: Best made and served straight away. Not for freezing.

POTATO AND PARSNIP SOUP

Potato and Parsnip Soup image

This soup never leaves leftovers in my house! It's an old favourite, adapted from my mother's recipe. Parsnips can be found in most grocery stores if you know where to look! I crumble in an extra stock cube as the veggies simmer to add more flavour but if you're using made-from-scratch stock you won't need it!

Provided by Shuzbud

Categories Vegetable

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 8

Ingredients

3 cups chicken stock
7 parsnips, peeled and roughly chopped
2 potatoes, medium to large, peeled and roughly chopped
3 garlic cloves, crushed
1 1/2 cups chopped onions
1/4 cup heavy cream
1/8 teaspoon nutmeg
1 chicken stock cube (optional)

Steps:

Heat the chicken stock in a large pan over medium heat.
Add the parsnips, potatoes, garlic, and nutmeg. Also crumble in the extra stock cube if you're using it.
Allow to simmer for about 10 minutes. Add the onion and simmer for a further 5 minutes.
Blend it all in a food processor until smooth.
Return to the pan, stir in the cream and heat through.
Serve in warmed bowls.

Nutrition Facts : Calories 477.8, Fat 11.2, SaturatedFat 5.5, Cholesterol 34.4, Sodium 385.5, Carbohydrate 84.9, Fiber 15.8, Sugar 19.6, Protein 13.1

SWEET POTATO & RED PEPPER SOUP

Sweet Potato & Red Pepper Soup image

A great winter warmer. Makes a good starter, also good for a hearty packed lunch.

Provided by nwillcoc

Time 1h

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Peel and slice the sweet potatoes into discs about a half centimetre thick.
Put the sweet potoatoes, onions, red pepper and cumin into an oven proof bowl and pour over the olive oil.
Roast in the oven at 200C for about 45 minutes until all the ingredients are soft.
Put the cooked vegetables into a blender and add the hot vegetable stock. Blend to a liquid and serve. Add more vegetable stock if you require a thinner consistency.

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