POLOKWANE – Take a break from baking, roasting, or mashing sweet potatoes, and cook them up into this luxurious, creamy soup.
Ingredients
15ml olive oil
1 onion, chopped
1 clove garlic, chopped
750g sweet potato, peeled and chopped
1 ltr boiling water
2 x KNORR Vegetable Stock Pot
15ml Robertsons Rosemary
200ml cream
¼ tsp Robertsons Ground Black Pepper
15ml lemon juice
Method
Heat the olive oil in a large saucepan. Add the onion and garlic and cook for 4-6 minutes until the onion is soft but not brown.
Add the sweet potato and fry for 5 minutes over low heat.
Add the boiling water, Knorr Vegetable Stock pot and Robertsons Rosemary. Cover the saucepan and bring to the boil.
Once boiling, reduce the heat and simmer for about 20–25 minutes or until the potato has softened.
Puree the soup in a food processor, or using a stick mixer in the pan. Stir in the cream, and reheat over a medium heat. Stirring occasionally. Season with Robertsons Ground Black Pepper and lemon juice.
Raeesa Sempe is a Caxton Award-winning Digital Editor with nine years’ experience in the industry. She holds a Bachelor’s Degree in Media Studies from the University of the Witwatersrand and started her journey as a community journalist for the Polokwane Review in 2015. She then became the online journalist for the Review in 2016 where she excelled in solidifying the Review’s digital footprint through Facebook lives, content creation and marketing campaigns. Raeesa then moved on to become the News Editor of the Bonus Review in 2019 and scooped up the Editorial Employee of the Year award in the same year. She is the current Digital Editor of the Polokwane Review-Observer, a position she takes pride in. Raeesa is married with one child and enjoys spending time with friends, listening to music and baking – when she has the time. “I still believe that if your aim is to change the world, journalism is a more immediate short-term weapon." – Tom Stoppard
