Heart-Warming Sweet Potato Soup with Gorgonzola Toast
We all love a heart-warming sweet potato soup on a cold winter day right? Take your soup and croutons game to the next level with this Sweet Potato Soup with Gorgonzola Toast.
Preheat your oven to 180°C. Grease a baking tray and line it with brown baking paper.
Poke shallow holes in the sweet potato using a fork and place them on a tray with onion, cut side down. Roast in oven for 30 minutes before adding the garlic. Roast for a further 60 minutes, turning at the 30 minute mark.
Peel the onion skin off and discard. Then, squeeze the garlic flesh from skin into a blender. Working in batches, add onion, sweet potato and stock, and blend until smooth. Afterwards, transfer to a saucepan over medium-high heat and cook, stirring occasionally, until hot.
Combine almond and mint in a bowl and set aside.
Meanwhile, to make the Gorgonzola toast, preheat your oven grill to high and line a baking tray with foil.
Place sliced sourdough bread on a prepared tray and grill for 2 minutes or until toasted. Turn and grill, checking regularly, for 90 seconds or until almost toasted. Top with Gorgonzola and grill for a further 90 seconds or until the cheese starts to melt.
Divide soup among serving bowls and scatter some almond mixture over toast and soup. Top soup with extra mint leaves and serve immediately.