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Roasted Sweet Potato & Vegetable Soup

Dunrobin Valley Roasted Sweet Potato Soup Dunrobin Valley Roasted Sweet Potato Soup Dunrobin Valley Roasted Sweet Potato Soup

Ingredients (serves 4)

1 Carrot (peeled and chopped)
1 Onion (peeled and chopped)
1 Stick of Celery (washed and chopped)
1 Red Pepper (washed, de-seeded and chopped)
2 Cloves of Garlic (peeled and chopped)
1 Courgette (washed and chopped)
1 Sweet Potato (peeled and chopped)
2 Tablsp Olive Oil
1-2 Fresh Red Chillies (de-seeded and chopped) or 1 Teasp Dried Chilli
1 Litre Boiling Water with 1 Vegetable Stock Cube Chopped Parsley (optional)

Method

Pre-heat oven to 180C / 350F / Gas Mark 4

1. Place all ingredients in a roasting tin, except stock and parsley, drizzle oil over vegetables.
2. Roast in oven for approx 20 minutes till vegetables are soft.
3. Place in a large pan, add stock. Bring to the boil and simmer for 15-20 minutes.
4. Blend or mash soup using a hand blender or potato masher.
5. Serve garnished with parsley.

Experiment using left over vegetables – cooked or uncooked

A 478.25g serving contains:

  • Energy 673kJ 161kcal 8%
  • Fat 6.6gLow9%
  • Saturates 1.0gLow5%
  • Sugar 10gLow12%
  • Salt 0.83gLow14%

of an adults reference intake.

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