Sweet Potato Soup With Ham Toasties

4
Servings
25m
Prep Time
20m
Cook Time
45m
Ready In


"From Recipe+ magazine August'16."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (348.9 g)
  • Calories 465.4
  • Total Fat - 17.1 g
  • Saturated Fat - 8.2 g
  • Cholesterol - 83 mg
  • Sodium - 1188.2 mg
  • Total Carbohydrate - 54.2 g
  • Dietary Fiber - 5.3 g
  • Sugars - 4.6 g
  • Protein - 24.4 g
  • Calcium - 298.5 mg
  • Iron - 3.8 mg
  • Vitamin C - 33.6 mg
  • Thiamin - 0.6 mg

Step 1

Melt butter in a large saucepan over moderate heat and cook and stir leek, celery and garlic for 3 minutes or until leek is soft.

Step 2

Add sweet potato, crumbled stock cubes and the boiling water; bring to the boil and then reduce heat and simmer for 20 minutes or until sweet potato is tender.

Step 3

Remove from heat and using an electric stick mixer, blend soup until smooth and season to taste.

Step 4

Meanwhile, to make toasties, preheat a sandwich press and place bread on a clean work surface, spread both sides with extra butter.

Step 5

Spread one side of each with mustard and top with ham and cheese and then top with remaining bread slice.

Step 6

Cook in batches, in a sandwich press for 3 minutes or until heat and golden.

Step 7

Swirl cream through soup and sprinkle with chives and serve with toasties.

Tips & Variations


No special items needed.

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