Confidence 2 Cook
Roasted Sweet Potato & Vegetable 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.