A small bowl of this soup works well as a light starter. The garlic oil adds depth to this simple-tasting dish.
1 sweet potato (peeled and diced)
1 celery stick (finely chopped)
1 small onion (finely chopped)
1 dried chili (crushed)
2 cloves of garlic (roughly chopped)
butter
olive oil
vegetable stock
salt and pepper
Flat leaf parsley (to garnish)
- Melt the butter in a saucepan and add the onion and celery. Cover and cook on a low heat until both are soft and transluscent.
- Add the sweet potato and cover with stock, bring to the boil, cover and simmer on a low heat until the sweet potato is tender.
- Season to taste and blend the soup until smooth
- Heat the olive oil in a frying pan, add the garlic and fry on a medium heat until it is lightly browned.
- Place the soup into serving bowls, spoon over the garlic oil, garnish with parsley and serve immediately.
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