Let's Get Cooking
- 1 Heat the olive oil in a large saucepan. Add the onion and garlic and cook until the onion softens.
- 2 Add the sweet potato and fry for five minutes on a low heat.
- 3 Add the boiling water and Knorr Vegetable Stock Cubes and 1 sprig of rosemary; cover the saucepan and bring to the boil.
- 4 Once boiling, reduce the heat, simmering for about 20–25 minutes or until the potato has softened.
- 5 Puree the soup in a food processor, or using a stick mixer in the pan. Stir in the double cream, and reheat over a medium heat. Stir occasionally. Season with pepper, lemon juice and rosemary.