Roasted Sweet Potato and Vegetable Soup
Very simple to make and packed with vegetables, this delicious soup is perfect for all the family.
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.
Notes
If you don't have garlic granules, I really do recommend you go out and buy some! Failing that, use a couple of crushed garlic cloves in its place.