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.
Ingredients
- 1 kg sweet potato
- 1 onion unpeeled, halved
- 1 bulb garlic halved crossways
- 1 L vegetable stock
- 80 g smoked almonds chopped
- ½ cup mint leaves finely chopped
- 4 slices seeded sourdough bread 1.5cm thick
- 120 g Gorgonzola Dolce
Instructions
- 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.