1 Tbs oil
1 large onion chopped
2 cloves garlic, crushed
3 medium sweet potatoes, peeled and cubed
1 cup of white wine
1 chicken stock cube or 20 ml of stock powder dissolved in 500 ml boiling water
1/2 tsp dried basil
1/4 tsp cinnamon
1 cup milk
freshly ground black pepper to taste
Fry onion and garlic in hot oil, till soft and turning brown (about 5 minutes).
Add your sweet potato, win and stock, simmer with a lid on till the potato is soft (about 20 -30 minute).
Add the basil and puree the potatoes, don’t over blend it, the soup should have some texture.
Return the blended soup to the pot and add the milk, cinnamon and pepper, and reheat.