Celebrate the return of Autumn with this simple air fryer potato soup recipe. Sweet potatoes and butternut are popular seasonal vegetables in the colder months. This soup would usually take an hour to make using a hob but it can now be ready in half that time thanks to the air fryer. The intense heat of the air fryer quickly caremalizes the vegetables giving this soup a delicious deep flavour.
PREP 5 minutes
COOK 25 minutes
SERVES 4 people
Essential Kit
You will need an air fryer, mixing bowl and blender.
Ingredients
350g chopped butternut squash
350g chopped sweet potato
X1 Vegetable jelly stock pot
800ml boiling water
1 teaspoon of Paprika
1 teaspoon of Turmeric
Low calorie cooking spray
Seasoning
To serve:
A handful of Fresh Coriander
1 tbs pumpkin seeds to serve (Optional)
1 tbs Crème fraiche to serve (Optional)
Crusty bread for dipping
Method
Start by preparing your vegetables, peeling both the sweet potatoes and butternut squash. In most supermarkets you can find the vegetables pre peeled and chopped, this is a great time saver too! Place the vegetables into a large bowl and season well, add in your paprika and turmeric, with a spray of oil and toss so all the vegetables are coated. Your air fryer basket, set to 170c and cook for around 25 minutes, or until the vegetables soften and start to brown. Shaking the basket a few times throughout. Remove from the air fryer and set aside. In a large jug measure out 800ml of hot water and place in your jelly stock and stir together. Using a blender or a hand blender and a large bowl, place in your vegetables, along with your stock and blitz until you have a smooth consistency.
Serve your air fryer potato soup in bowls with your chopped coriander, a drizzle of crème fraiche and a sprinkle of pumpkin seeds. No soup dish is complete without some crusty bread for dipping so why not try with my air fried bread rolls, click here to see the recipe.
Visit my Amazon shop to order your copy of my Sunday Times number 1 best seller The Ultimate Air Fryer Cookbook.