- 3 Sweet potatoes
- 3 cloves of garlic
- 1 onion
- 2 red peppers
- 1 pint of stock
- Small bunch of parsely
A warming Autumnal soup perfect for lunch or suppers.
I am the laziest cook if you haven’t sussed that already with my penchant for one-pot suppers. But this soup takes life to a new level of ease. One tray, 6 ingredients. Yes, please!
Roasting the vegetables before adding to the soup gives a nice robust flavour and means you can read more of the “Friend”!
- Peel and chop the sweet potatoes. Cut the onion and red peppers into chunks. Separate the garlic bulbs but do not peel.
- Place all the ingredients onto a baking tray and spray with oil. Roast for 20-25 minutes then set aside to cool.
- When cool, add veg to a pot and squeeze the garlic puree from the roasted garlic. Add stock and give it a good stir. Bring to a boil, add the chopped parsley and blend.
- Serve with lots of crusty bread.