Sweet Potato and Tomato Soup

Peel and chop the sweet potatoes. Chop the tomatoes. Peel and chop the onion and garlic.

Heat a soup pot over a medium-high heat with a drizzle of olive oil. Once hot, add the sweet potatoes, onion, tomatoes and garlic, and cook with a pinch of salt for 3 min. Add the tomato paste and stir for 1 min.

Add the chopped tomatoes, measured water, stock cube and black pepper. Bring to a simmer and cover with a lid. Cook over a low heat for 20-25 min until the sweet potatoes are soft.

Halve the pitta breads and split them open into pockets. Stuff each with the grated cheddar and mozzarella. Set aside. 

After 20-25 min add the cream to the soup and puree the soup until smooth with a hand-held blender. Check the seasoning and keep covered until serving.

Heat a non-stick pan over a medium heat with a drizzle of oil. Add two pitta pockets at a time and fry, pressing down with a spatula, until golden. Repeat with the remaining pittas. Keep warm under foil. Divide the soup among bowls and garnish with a dollop of yogurt and fresh basil leaves. Serve the cheesy pitta alongside.