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Ingredients

2 small (about 600g) orange sweet potatoes (kumara), peeled, cut into 2cm pieces
1 brown onion, cut into quarters
125ml (1/2 cup) low-fat thickened cream
1/4 cup loosely packed fresh continental parsley leaves
375ml (1 1/2 cups) skim milk
Salt & freshly ground black pepper
1/2 sheet (24 x 24cm) ready-rolled reduced-fat puff pastry, just thawed
20g poppy seeds

Method

Step 1 Preheat oven to 200C. Line a baking tray with baking paper. Cook sweet potato in a saucepan of boiling water for 8 minutes. Add onion and cook for a further 2 minutes or until tender. Drain.
Step 2 Place the sweet-potato mixture, cream, parsley and half the milk in the bowl of a food processor and process until smooth. Return to pan and stir in the remaining milk. Taste and season with salt and pepper. Place over medium heat and simmer, stirring occasionally, for 3 minutes or until heated through.
Step 3 Meanwhile, cut pastry crossways into eight 3cm-thick strips. Place poppy seeds on a plate. Twist pastry strips and roll in the poppy seeds. Place on tray and bake in oven for 10-12 minutes.
Step 4 Ladle soup among serving bowls and serve with twists.

Sweet potato soup with poppy seed twists

How to make Sweet potato soup with poppy seed twists

Ingredients

Method