Sweet potato and rosemary soup

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  • Low phosphate
  • Low potassium
  • Low protein
  • Vegetarian
  • Main meal
  • 1 hour or less
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A smooth fragrant soup that is low in potassium - but remember to include in your daily fluid allowance.

Chef

Lizzie Morey
Lizzie Morey

A delicious and filling winter-warmer soup.

Ingredients

200g sweet potato, peeled and chopped

2 large carrots, peeled and chopped

2 teaspoons olive oil

1 small onion, peeled and chopped

1 sprig of rosemary

Pinch ground black pepper

1.2l zero salt vegetable stock

Croutons

2 slices granary bread, cubed

20g cheddar, grated

To serve

1 slice granary bread per person or 1 savoury muffin (see separate muffin recipe)

Method

  1. Step 1

    Preheat the oven to 180Β°C/ 160Β°C fan/ gas mark 4. Boil the sweet potato and carrot cubes in unsalted water until soft, then drain. Heat the oil in a large pan and add the chopped onion and rosemary, stirring occasionally until the onion is soft. Stir in the ground pepper.

  2. Step 2

    Add the drained sweet potatoes and carrots to the onion pan, plus the stock. Bring the soup to the boil. Turn down the heat and simmer for a few minutes.

  3. Step 3

    To cook the croutons, place the cubed bread onto a baking tray, sprinkle with the grated cheddar and bake until crispy (about 10 minutes).

  4. Step 4

    Remove the sprig of rosemary from the soup and liquidise with a blender. Serve the soup hot, sprinkled with croutons, with a slice of bread or a savoury muffin or scone on the side.

Food facts

The main sources of carbohydrate in this recipe are the bread and potato, values have been provided for those trained in insulin adjustment. Carbohydrate values will vary if serving with a savoury muffin.

We have boiled and drained the vegetables before adding them to the soup to lower the potassium content.

Bread and cheese are sources of phosphate and we therefore recommend that you take a phosphate binder with this meal if you are prescribed one.

Bread and cheese are the main sources of protein in this soup, when served with bread this is a low protein meal.

Use a gluten-free stock and bread.

Use a dairy-free cheese alternative.

Serving with bread is a lower calorie alternative to serving with the savoury muffin.

Can be stored in the fridge for three days or can also be frozen in portions for up to three months. Ensure that the soup is heated sufficiently after defrosting thoroughly.

Peeled and cubed sweet potato is available in the freezer aisle of most supermarkets.