Vegan Carrot and Swede Soup with Sweet Potato
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 1 Mash Direct Vegan Carrot & Sweden
- 1 sweet potato peeled and cut into chunks
- 2tbsp vegetable oil
- 2tbsp olive oil
- 1l organic vegetable stock
- 4 thyme
- 2tsp nutmeg
- Optional topping Sliced Parsnip, carrot and beetroot to make vegan vegetable crisps.
Method
- STEP 1
Preheat the oven to 200°C/400°F/Gas Mark 6.
- STEP 2
Peel and chop the sweet potato and arrange in a single layer on a baking sheet. Drizzle with vegetable oil and roast in the oven for 35 minutes.
- STEP 3
For the optional topping, cut thin slices of carrot, parsnip and beetroot and spread evenly on a baking tray with a drizzle of vegetable oil. Season with salt and cook for 8-10 minutes.
- STEP 4
Heat the olive oil in a large saucepan. Gently fry the onions and garlic for 5 minutes or until softened.
- STEP 5
Add the roast vegetables to the onions along with the vegetable stock, thyme and nutmeg.
- STEP 6
Remove all packaging from Mash Direct’s Vegan Carrot & Swede and add to the mixture. Bring to a slow simmer and cook for 10 minutes.
- STEP 7
Remove the thyme sprigs then transfer the contents to a food processor and blend until smooth. Alternatively, use a hand blender and blend until smooth.
- STEP 8
Remove the thyme sprigs then transfer the contents to a food processor and blend until smooth. Alternatively, use a hand blender and blend until smooth.