Instructions

1. Finely chop the onion, garlic, celery and carrots. Peel, then dice the sweet potatoes.
2. Heat the oil in a saucepan, then add the onion & celery and gently fry for 5 minutes, until soft. Add the rest of the chopped vegetables, put a lid on, then gently sauté for 5-8 minutes, stirring occasionally.
3. Add the oregano, tomato purée & chipotle. Stir to coat, then add the tinned tomatoes and enough stock to cover well. Add the bay leaf and cinnamon stick. Bring to the boil, then gently simmer for 20 minutes until the vegetables are soft. For the last 5 minutes of cooking, add your chosen greens.
4. Turn off the heat. Remove the bay leaf and cinnamon stick. Add the fresh herbs and, using a stick blender, purée the soup - you should get a thick, smooth sauce. Add more stock if it’s too thick or you prefer it more soupy.
5. Following the packet instructions, cook the ravioli in simmering water, then drain.
6. Spoon the sauce into bowls, add the ravioli, garnish with herbs or grated (vegan or not) Parmesan.
7. Serve immediately.