Another day, another soup recipe! Now I don’t like to play favourites with my soups but this one is especially good.
By roasting the vegetables first, as opposed to cooking them in stock, you get all the lovely smokiness of the singed and slightly caramelised onions and sweet potatoes, and the cumin adds a lovely warm spicy note.
After a week on my new soup diet, I have lost nearly 4lbs, and by swapping one of my meals each day for a bowl of fresh soup I have also easily hit my five a day of fruit and veg…not too bad!
2 sweet potatoes, peeled and diced
1 onion, cut into wedges
Some olive oil
A sprinkling of ground cumin (about 2 teaspooons)
A pinch of smoked paprika
Salt and pepper
700ml of stock (chicken or vegetable stock will work)
How to make it
- Begin by preheating the oven to 200°C, Gas Mark 6
- On a baking tray, place the sweet potato chunks and onion wedges, drizzle with the olive oil and then sprinkle over the cumin, smoked paprika and a good pinch of salt and pepper. Toss the contents of the tray to ensure all pieces are coated evenly
- Roast for about half an hour until the vegetables have softened and browned
- Tip the contents of the tray into a large pan and cover with the stock
- Blend until smooth and then season to taste
- A dollop of sour cream on top when serving would complement this smoky flavour perfectly