Instructions: If you serve this to guests it is odds on no-one will know what the soup is based on. It is also a good bet that there will be takers for seconds.

Wash, peel and cut into chunks 500 g white-fleshed sweet potatoes and boil until tender. Drain well and set aside.

Heat 2 tablespoons olive oil in a large saucepan and saute 1 onion, finely chopped, until transparent. Meanwhile pour boiling water over 4 tomatoes in a bowl, leave for 2 minutes and drain. Peel the tomatoes (the skin will pull off easily) and chop them. Add tomatoes to the onions and cook for about 5 minutes until soft.

Into a blender or food processor put the sweet potatoes and the tomato mixture. Add 300 ml beef stock and puree. Return to the saucepan, add a further 600 ml stock, adjust seasoning to taste and reheat. Finely chop half a bunch of coriander leaves. Ladle the soup into bowls and scatter the coriander over the top.

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