Spiced sweet potato and green pea soup
This spiced sweet potato and green pea soup can be enjoyed all year round. It’s vegan, healthy and gluten-free. Serve it with crusty bread or gluten-free alternative. For a spicy version, add a chilli to the roasting veggies.
Ingredients
Method
- Preheat the oven to 180°C.
- Cut the sweet potatoes, tomatoes and onion in half (unpeeled) and place them in a baking tray. Tuck the garlic cloves (and chilli, if used)between them then drizzle with oil and toss well.
- Bake for about 25 minutes until the vegetable have softened.
- Let them cool for 5 minutes, then remove all skins (and seeds of chilli).
- Put the vegetable flesh in a saucepan including any cooking jus. Add enough water to cover them together with the stock pot.
- Bring to the boil, cook for 5 minutes then add a handful of fresh herbs of your choice. Turn off the heat.
- Using a stick blender, process the soup until creamy.
- Add more water/stock if it’s too thick, then add the peas and bring to the boil again. Cook for two minutes, then serve.