Soup

• ¼ cup extra virgin olive oil
• 1 large onion, diced
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• Salt and freshly ground black pepper
• 2 large garlic cloves, coarsely chopped

• 1 ½ pounds sweet potatoes (1 large potato), peeled and diced
• 5 cups water
• Olive oil, for brushing

• Salt and freshly ground black pepper

Garlic baguette

• Garlic puree
• Butter
• Baguette

Make the soup

In a large saucepan, heat the olive oil over medium heat. Add the onion, carrots and celery, and season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender, about 8-10 minutes. Add the garlic, and sweet potato. Season with more salt and pepper. Cook, stirring, 1-2 minutes. Pour in the water. Bring the soup to a boil. Reduce the heat to a simmer and cook until the sweet potatoes and vegetables are tender, about 10-15 minutes. Finally put all cooked veg into a blender and blend until smooth

Instructions for garlic baguette

Mix softened butter with 1 tsp of garlic puree. Slice the baguette into about 12 slices but not all the way through, leaving the base intact to hold it together. Put the garlic butter between the slices of bread.

Wrap the baguette in foil, place on a tray and bake for 5–6 mins, then peel back the foil. Cook for a further 4–5 mins.