This weeks team favourite has to be a warming Sweet Potato Soup drizzled with homemade tarragon and hazelnut pesto. Super simple, super tasty.

Tools & Equipment you can find in store and online:

• Cast Aluminium Lavender Casserole Dish | 4L Capacity £64.00
• Signature Knife Collection - Vegetable/Paring Knife 10cm £28.00
• Anti Microbial Non-Slip Cutting Boards | 3 Sizes from £9.00
• West Blade Zester & Micro Grater £7.00
• Ithica Oil Pourer £15.00

Ingredients

For the Soup:

• 1 onion 
• 2 cloves of garlic
• 2 sticks of celery
• 700g sweet potato
• 1 veg stock cube
• Salt
• Pepper

For the Pesto:

• 30g flat leaf parsley
• 10g fresh tarragon (or 1 tsp dried)
• 1 garlic clove 
• 70g parmesan
• 70g hazelnuts
• 100ml extra virgin olive oil
• 1/2 tsp lemon 
• Salt
• Pepper

Method

Chop the onions, sweet potatoes and celery before placing in a saucepan or casserole dish with a splash of olive oil. 

Add the crushed garlic to the pan.

Season with a little salt and pepper and cook the vegetables for 5-10 minutes. 

Pour in 2 pints of boiling water ands the stock cubes. 

Simmer the soup until the potatoes are tender, then blend until smooth. 

Taste the soup for seasoning and adjust accordingly to your tasters. 

Mean to make the pesto place the garlic and a little salt into a pestle and mortar and crush. 

Add the roasted hazelnuts and continue to crush them together. 

Add in the Parmesan cheese and the chopped herbs. 

Pour in the olive oil and stir together to Create a pesto. 

Finish with the lemon juice and season if required. 

Serve up the soup with a spoonful of pesto in the centre and add a drizzle of extra virgin olive oil for that special final flourish.

Enjoy!