It may seem strange, but these two roots when paired are a match made in heaven. This soup is wonderfully easy, with a complex taste that will have your guests wondering how long you spent slaving away over it! In fact, it’s perfect on all fronts: easy on the pocket and just as good served chilled on a boiling summer day as it is piping hot in winter.
SERVES 4 // COOKING TIME 40 min
3 sweet potatoes, peeled and chopped
1 onion, peeled and chopped
3 cloves garlic, peeled
2 tbsp olive oil
Salt and pepper
400g sliced pickled beetroot
1 cup milk
1 cup water
1 cup cream
1. Preheat oven to 200°C.
2. Toss the sweet potatoes, onion and garlic with the oil and seasoning. Roast for 30 minutes, or until soft.
3. Place the roast vegetables, beetroot, milk, water and half the cream in a blender and blend until smooth. Season to taste.
4. Whip the remaining cream, add a dollop to each bowl and top with a grind of black pepper. Alternatively, chill in the fridge and add cream just before serving.