Sweet Potato & Horseradish Soup

Heat some oil or a few sprays of cooking spray in a large pan over a medium high heat. Add shallots and sweat until softened, around 2–3 minutes.

Add sweet potato chunks to the pan and fry for 2–3 minutes. Add vegetable stock and season to taste with salt and pepper. Reduce heat to medium and simmer for 25 minutes. The sweet potato should be very soft such that a piece can easily be sliced in half with a fork.

In a bowl, mix sour cream and horseradish.

Use a hand blender, blend potato mixture until smooth. Add horseradish cream mixture 1 tablespoon at a time, mixing each spoonful well.

Serve immediately. Add chopped chives or parsley and a dollop of sour cream to top if you prefer.