Two-tone butternut and sweet potato soup

Two-tone butternut and sweet potato soup

Ingredients

Croutons

• 15ml (1 tbsp) oil, plus extra for frying
• 5ml (1 tsp) paprika
• Salt and pepper
• 2 thick slices white bread, crusts removed, cut into blocks

Soup

• 1 x 600g sachet ready-made fresh butternut soup
• 1 x 600g sachet sweet-potato soup or pea soup (or any soup of thickish consistency)
• Fresh parsley, chopped, to garnish

Method

For the croutons, mix the oil with the paprika and season. Toss the bread cubes gently in this to coat well. Heat a little oil in a pan and fry the croutons on both sides until golden. Drain on paper towel.

Heat the soups gently in separate pots or microwave in their bags. Warm 6 wide soup dishes. Take a small cup of each soup and, holding a cup in each hand, pour into opposite sides of the dishes so the soups don't mix.

Sprinkle parsley down the centre line and serve topped with croutons. Serves 6