This soup is very popular at the cafe throughout the winter months. I’m still making it because its still very chilly by the seaside!

If you like things spicy then try adding 1 or 2 chopped chilli’s or a teaspoon of hot paprika.

Serves 4 with some left over.

Ingredients:

• 4 Large sweet potatoes. preferably organic
• 1 tin Borlotti beans
• 1 small head of garlic or half a large one
• 125 grams unsalted butter
• 4 teaspoons smoked paprika and more to serve
• Water
• 1 table spoon maple syrup or honey
• Maldon sea salt
• Fresh ground black pepper
• Optional hot paprika or chillis
• Fresh corriander – to serve
• Greek yoghurt – to serve

Instructions:

• Peel sweet potatos and place in large sauce pan and cover with cold water. Bring to the boil and simmer until soft – approx 20 – 30 mins.
• Put garlic head into oven at 180 and roast for approx 20 – 30 mins or until soft. You can tell if it is soft by gently squeezing the garlic
• When cool enough take the skin off the garlic and squeeze the garlic pulp into the sweet potato pan
• Drain Borlotti beans and add to pan
• Add the butter, maple syrup/honey, smoked paprika, teaspoon salt and add chillis or hot paprika if using.
• Blend soup with hand blender. If very thick add some more water. bring back to the boil and simmer for 15 mins to allow flavours to mix and meld.
• Taste and adjust seasoning (salt, pepper, maple syrup)

I like to serve this soup with a dollop of greek yoghurt , a sprinkle of smoked paprika, some chopped fresh coriander and some really good multigrain bread. If you don’t like coriander, use a herb of your choice. Outstanding soup!