Two of my favourite go-to soup ingredients feature in this recipe. They’re both rich in flavour and plenty of beautiful antioxidants to boost your body and protect it from the effects of stress. Ready in under 30 mins — go!
Serves: 4
GF, VG
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 500g sweet potato, peeled & sliced approx. 5mm thick
- 2 tbsp + 1 tsp extra-virgin olive oil
- 1 brown onion, peeled and roughly chopped
- 3 cloves garlic, peeled and roughly chopped
- 2 × 400g tins organic & BPA-free tomatoes
- 500mL vegetable stock
- 300mL water
- Crunchy nuts or toast to serve
Method
- Heat oven to 200°C and line large baking tray with greaseproof paper.
- Place sweet potato on tray and toss with olive oil.
- Spread evenly across baking tray and place in oven to bake for 20 mins.
- Meanwhile, heat 1 tsp olive oil in saucepan, add onion and garlic, cover and cook for 5 mins, stirring frequently.
- Add tomatoes, vegetable stock and water and bring to boil. Reduce heat to simmer and cover until sweet potatoes are tender.
- Once sweet potatoes are cooked, place in high-speed blender with tomato mix and blitz until smooth. Alternatively, add sweet potatoes to saucepan of tomatoes and blend with stick blender.
- Serve topped with any crunchy nuts or toast.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
