Roast Sweet Potato & Tomato Soup
Ingredients: (Makes 4)
- Sweet Potato 600g or 21.2oz
- Water 500ml or 17fl oz
- Vegetable Stock 1 cube
- Cherry Tomatoes 1 tin
- Chia Seeds 1 tbsp
- Pumpkin Seeds 1 tbsp
- Salt 1 tsp
- Sugar 1 tsp
- Thyme 8 sprigs
- Brown Onion 1, medium
- Olive Oil 2 tbsp
- Garlic 4 cloves
- Sesame Seeds 1 tbsp
Instructions:
Preheat the oven to 200°C (gas mark 6). Slice the sweet potatoes into 4cm-thick
discs, leaving the skin on for extra fiber. Arrange on a baking tray along with the
onion wedges, garlic cloves, and thyme sprigs. Sprinkle over the sugar, drizzle with
2 tbsp of the olive oil, and toss to coat evenly. Roast for 35-40 minutes until the
sweet potatoes are tender and caramelized.
Transfer the roasted vegetables into a large saucepan, removing and discarding
the garlic skins and any woody thyme stems. Pour in the cherry tomatoes,
vegetable stock, and 500ml water. Bring to a boil, then reduce to a simmer for 5
minutes.
Using a hand blender, blend the soup until smooth and silky. Season with sea salt
to taste.
Heat the remaining 1 tbsp olive oil in a small pan over medium heat. Fry the sage
leaves for 2-3 minutes until crisp, then transfer to a plate lined with kitchen paper.
In the same pan, lightly toast the mixed seeds for a few minutes until golden. Ladle
the soup into bowls. Top with the crispy sage leaves and toasted seeds.
