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.