Roasting vegetables brings out a wonderful, deep, earthy flavour. Add in roasted garlic and some home make croutons and you’ve a great supper or lunch. This is one of our favourites – not least because it’s ridiculously easy to make!
Free From: Dairy, Eggs, Soya, Nuts, and Gluten if you use Gluten Free Bread for the croutons
Preheat the oven to 200°C 400°F
Dairy Free Roasted Sweet Potato Soup
This is a great lunch or light supper.
- March 1, 2019
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Ingredients
- 2 largish sweet potatoes
- 4 – 5 large cloves of garlic with the skin left on
- 750 ml vegetable stock
- 1 tbsp olive oil
- Croutons
- 1 slice brown bread cut up into squares
- 2 tbsp olive oil
- Salt and Pepper
Directions
- Step 1
- Peel the sweet potatoes and cut up into 1 inch chunks
- Step 2
- Drizzle 1 tbsp of olive oil onto a baking sheet
- Step 3
- Toss the sweet potato and garlic cloves in the olive oil
- Step 4
- Season with salt and pepper
- Step 5
- Roast for 20 minutes in a hot oven
- Step 6
- Leave to cool
- Step 7
- Blend in batches with the stock, adding 250 ml of stock at a time
- Step 8
- While you’re blending the soup, toss the bread in 2 tbsp of olive oil, season with salt and pepper and pop into the hot oven for 10 minutes
- Step 9
- Turn the croutons over after five minutes. I think they are best if every side of the crouton is covered in olive oil
- Step 10
- Heat the soup up on the stove top, season with salt and pepper and serve
This soup keeps well for several days and is a good soup for popping in a thermos if you’re travelling
