Glyphs & Graphs

Roasted Sweet Potato Soup

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Simple. Healthy. Delicious. Originally taken from the New Covent Garden Food Co recipe book. There really isn’t much need for tweaking because the recipe is so simple.

Serves: 4

Ingredients

  • 4 sweet potatoes, peeled and diced
  • 1 medium onion, peeled and cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 750ml hot vegetable stock
  • 4 tablespoons natural yoghurt
  • 1/2 tsp parsley to garnish

Method

  1. Preheat oven to 200°C/400°F/gas mark 6.
  2. Place the sweet potato and onion in a roasting tin, drizzle with olive oil, then sprinkle over the cumin. Season a little, then toss together to coat evenly.
  3. Roast for 25-30 minutes or until the vegetables are tender and have taken on some colour.
  4. Blend the roasted vegetables with the hot stock until completely smooth.
  5. Reheat gently in a saucepan, season to taste, then serve with a dollop of natural yoghurt on top.

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I’m Dan

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