Sweet potato and cheddar soup...

I'm in love with sweet potatoes! I've never had them in Poland, and I've heard that even now they're quite hard to get there. Thankfully it's not the case here in Ireland. You can buy them very easily and cheaply too. They're perfect for a mash or a soup. We use them quite often in a soup actually, as they cook very quickly, they're becoming very soft, but they're not disintegrating as a normal potato would. 

This soup was inspired by a similar recipe in The Soup Book, but I've changed it quite a bit, so it's really more my recipe now than it is the one from that book. I hope you'll try it. I recommend quite a strong cheddar cheese here, so that you can actually taste it. Strong cheddar or a flavoured cheddar - as I did it myself this time round.

How to make it...

Ingredients:

- 4 sweet potatoes, peeled and chopped
- 1 small onion, diced
- 100 g of vegan cheddar cheese (plain or flavoured herbed one, like Vioflife etc.)
- 50 ml vegan soy cream (like Alpro)
- 1 tablespoon vegan butter (like Flora)
- 1 bay leaf
- 800 ml vegetable stock
- salt and pepper

Method:

- Melt the butter in a large saucepan. 

- Add all the sweet potato, onion and fry gently, stirring, for 2 minutes, or until softened but not browned. 

- Add the stock and bay leaf and season. 

- Bring to the boil, reduce the heat, cover and simmer gently for 30 minutes. 

- Remove the bay leaf, puree the soup in a blender or food processor then return to the rinsed-out pan.

- Reduce the heat and add the cream and the cheeses, stir gently and let all the cheese to melt, but do not allow the soup to boil. 

- Adjust the seasoning if necessary and serve hot, alone or with some croutons.

Smacznego!

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