If you are looking for a starter or a light bite to impress, look no further! This silky smooth, super versatile vegan soup would be perfect for a festive dinner party.
- Five medium sized sweet potatoes
- One red, one yellow and one green pepper
- One teaspoon crushed chilli
- Two teaspoons cumin
- Vegetable stock cube
- Olive oil
Pre heat oven to 180c
Peel and quarter five sweet potatoes and place in a large roasting dish
De-seed and quarter peppers and add to the roasting dish along with a generous drizzle of good quality olive oil.
Add one teaspoon of crushed chillis and two teaspoons of cumin, mix to ensure all vegetables are well coated.
Place in the centre of your pre heated oven and bake uncovered for 40 minutes.
Remove roasted vegetables from the oven and place in a large stock pot along with 600ml of vegetable stock and simmer over a low heat for 30 minutes.
Remove stock pot from heat and allow to cool before blitzing with a stick blender.