Roasted tomato and sweet potato soup

Background
This vegan roasted tomato and sweet potatoes soup is really lovely on breezy Summer evenings. You can roast the veggies days ahead (then chill or freeze) and warm it up with the hot stock on the day of serving. I served it with vegan,gluten-free grilled red pepper and onion scones, but toast, flatbread or wholesome bread rolls would be nice too.
Ingredients
- 6 large ripe tomatoes
- 1 red onion
- 4 cloves of garlic
- 2 celery stalks
- 2 medium carrots
- 1 large sweet potato (peeled)
- 2 Tbsp olive oil
- 1 tsp dried oregano
- 500ml vegetable stock (approx.)
- Chilli flakes (optional)
- 1 Tbsp cider vinegar
- 1 handful coriander or basil leaves
- Salt and pepper
Instructions
- Preheat the oven to 180Β°C.
- Cut the tomatoes in half and put them a large baking tray.
- Roughly chop the celery and carrot. Peel and cut the onion into thin wedges. Peel the sweet potato then dive into 3 cm chunks. Put the chopped veggies around the tomatoes. Scatter the garlic cloves around the tomatoes.
- Drizzle with the oil and dust with the oregano and chilli flakes (if used). Season with salt and pepper. Combine well, then bake for 25-30 minutes until the vegetables have softened.
- Transfer the roasted vegetables to a saucepan, including the cooking jus. Add the stock and bring to the boil.
- Turn off the heat, add the fresh herbs and the vinegar.
- Using a hand-held blender, whiz the soup until you get a smooth texture. Add more stock if itβs too thick.
- Serve warm with freshly ground pepper and a pinch of dried chilli flakes.
Categories
- Meal Type: - Budget - Everyday - Lunch - Quick & Easy - Soup
- Cuisines: - Fusion
- Ingredients: - Other Vegetables - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Cholestrol - Low Fat - Low GI - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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