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It’s that time of year again when a big warm soup hug is all you need. Double the recipe if you make it at the weekend and you have flask lunch for a day in the week. It will keep for 5 days in the fridge or 3 months in the freezer so get on that batch cooking.
Ingredients:
1 sweet potato – peeled and cut into small pieces (2-3 cm cubes)
1 red pepper – deseeded and cut into pieces
1 red onion – peeled and chopped
2 cloves garlic – peeled
1tblps olive oil
1tblps mixed herbs
500ml Vegetable stock (can use cubes if don’t have homemade but use lowest salt and organic if possible – or use water!)
220C
Method:
- Put the sweet potatoes, pepper, onion, garlic and oil on an oven tray. Season. Roast for about 35 minutes until all soft.
- Put the vegetables and half the stock in a food processor (or use a hand blender in a pan) until smooth. Season. Add the remainder of the stock until it is as thick as you like it.
Copyright © 2017 [Rachel De Caen]. All Rights Reserved.
