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Ingredients :
Serves 4
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1 whole garlic bulb
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2 sprays olive oil
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1 onion, chopped
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10½oz / 300g sweet potatoes, peeled and
chopped
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4 cups vegetable stock
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4oz / 115g green string beans, trimmed and
finely chopped
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pepper
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1 tbsp snipped fresh chives
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4 tbsp low-fat plain yogurt, to serve
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Method :
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Preheat the oven to 375°F/190°C. Pull the
garlic bulb apart and put in a small roasting pan. Roast in the oven
for 20 minutes, or until softened. Remove and let cool before squeezing
out the soft insides. Set aside.
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Heat the oil in a heavy-bottom pan, add
the onion and sweet potato, and cook, stirring continuously, for 5
minutes. Add the stock and bring to a boil. Cover with a lid, reduce
the heat, and simmer for 10 minutes. Add the beans and the roasted
garlic flesh and continue to simmer for 10 minutes, or until the
potatoes are tender. Remove and let cool slightly.
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Set aside 2 tablespoons of the cooked
beans, then pass the soup through a food processor and return to the
rinsed-out pan. Add the reserved beans with pepper to taste and heat
through for 3 minutes.
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Ladle the soup into warmed bowls, swirl a
spoonful of yogurt in each and sprinkle with snipped chives. Serve
immediately.
Nutrition Facts :
Calories : 287
Fat : 4.7g
Saturated Fat
: 0.8g
Salt : 0.2g |
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