Recipe: Sweet potato and roasted vegetable soup


Serves 4-6

This soup was inspired by a visit to the on campus Farmers’ Market on Thursday. Although you could always buy the same good quality reasonably priced local veg from the market in town on Saturdays and Wednesdays

1 medium onion

4 medium mushrooms

1 pepper

3 tomatoes

3 sticks of celery

3 sweet potatoes

1 litre of vegetable stock (1 large stock cube or 2/3 heaped teaspoons of vegetable powder)

For seasoning: salt and pepper, dried mixed herbs (such as rosemary, coriander, basil, oregano)

1 tbsp olive oil

To begin pre-heat the oven to 200◦C.

Chop the onion, mushrooms, pepper and tomatoes into pieces (don’t have to spend long- largish chunks are fine!) Place these on a baking tray, drizzle with the olive oil and sprinkle over some black pepper and mixed herbs (about 2 tsps.).

Put in the pre-heated oven for 20 minutes.

While the vegetables are roasting, peel and chop the sweet potatoes and celery.

Add a tsp. of butter to a large saucepan and gently heat until melted. Then add the celery and sweet potatoes to the pan. While stirring the vegetables maintain a high heat and lightly ‘fry’ the vegetables. After about a minute turn down the heat and partly cover with the lid. Leave the vegetables to soften for 5 minutes. (If at this point the pan has got too hot and the vegetables have started to stick add a few drops of water!)

Make the stock and add to the vegetables. Then take the roasted vegetables out of the oven and carefully add to the pan.

Leave to simmer (partly covered by the lid) on a low heat for approximately 1 hour to 1 hour 15 minutes, stirring occasionally.

Blend the soup with a hand blender and then warm through on the heat again.

Serve with crusty bread and enjoy!

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