Has my house landed on the Wicked Witch of the East? Seriously, the winds here have been crazy and the house has been creaking, it feels like it’s about to take off any minute and end up in Munchkin Land!
On the bright side, it’s weather for hanging clothes out to dry and even better, an excuse for gathering around the table for a delicious bowl of hot soup.
I spent Friday and Saturday making crème brûlée and chocolate truffles, when really I should’ve been making something more healthy (I purposely left a couple of healthy cookbooks propped up in the kitchen to no avail). However, whilst I was out on the prowl for dark chocolate chips, I did spot a 500g bag of vegetable soup mix for a mere 6p!
Now that’s a bargain I couldn’t pass up. It was then I knew that I would be making soup with the sweet potato I had at home.
Come Sunday I put the Silver Machine – my Froothie Optimum G2.1 into action. I wanted to keep the veg nice and chunky, so blended the sweet potato with the stock first and then transferred it back to the saucepan with the vegetables.
I just love sweet potato and unlike regular potato, it counts towards your 5 a day, so this soup is simple to make, packed with veg, tasty and frugal!
Roasted Sweet Potato and Vegetable Soup
Ingredients
- 2 medium sized sweet potatoes, peeled and chopped into quarters
- 1 tbsp olive oil (for sweet potato)
- a pinch of salt and pepper
- 1 tbsp olive oil (saucepan)
- 1 tsp garlic granules (see notes)
- ¼ tsp cayenne chilli pepper (optional)
- 1 bag of chopped vegetable soup mix (500g)
- 750ml chicken stock (or vegetable)
Instructions
- Preheat oven to 180c (fan)
- Drizzle olive oil over the sweet potato, season with salt and pepper and place on a baking tray then roast for 25 minutes or until soft.
- In the meantime, prepare your chicken stock and set aside.
- When the sweet potato is nearly done, you can start to prepare the vegetables. In a saucepan, add 1 tbsp olive oil, garlic granules and chilli pepper and sauté the vegetables until soft.
- When the sweet potato is cooked, transfer to your blender, along with the chicken stock and blitz until smooth.
- Transfer from blender to the saucepan of vegetables and simmer for 10 – 15 minutes.
- Check seasoning and adjust if needed.
- Serve straight away with some crusty bread to mop it up.