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Pre heat the oven to 180ºC/170ºF.
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Peel, rinse and chop the sweet potato into small 2-3cm pieces and place in a jug of water in the microwave for 5 minutes. Remove, drain the water and set aside - save the water to add to the soup when cooked.
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Place the sweet potato into an ovenproof dish, drizzle the olive oil and honey over the top, mix in to coat all the potato and set aside.
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Melt the butter and add to a medium sized bowl, then add the chopped chives.
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Tear the sourdough rolls into rough pieces and add into the butter and chive mix. Stir in, until all the pieces are coated, then place onto a greased ovenproof tray, ensuring that all the pieces are separated.
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Place both the sweet potato dish and crouton tray into the oven for 20 mins, or if using an air fryer, 10 mins on 180ºC.
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Remove the sweet potato from the oven, leave the croutons to roast a little longer for crispness (if required), then remove and set aside.
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Place the vegetable pack into a large saucepan with 1ltr of water on a high heat and bring to a boil.
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Crumble in the stock cube, curry powder, chilli flakes, Worcestershire sauce, tomato puree, salt, pepper and stir.
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When boiling point has been reached, turn the heat down and simmer until the vegetables are soft (approx. 10 mins).
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Please note extra water or stock can be added at any time. Use the stock from the boiled sweet potato and allow the soup to reach temperature.
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Add the sweet potato and juices to the cooked vegetables and using the Dualit Hand Blender with the wand attachment, blend to your preferred consistency (smooth, semi chunky etc.).
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Add a little of the saved sweet potato water to the soup for a varied consistency, continue to blend.
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Stir in the cream and serve in pre-warmed bowls.
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Top with the sourdough chive croutons and garnish with a little grated cheese.
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Enjoy!
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Top Tips:
- Use vegan alternative to stock cube and cream etc and gluten free bread and olive oil for croutons.
- To save time, roast double the amount of sweet potato at once and freeze in small bags. Take out of the freezer when you make up your next batch of soup.
- When cooking any green vegetables, save the water, allow to cool, pour into a bag, and freeze - to add to further soups or gravy.
- Loose, fresh root vegetables can be used in place of pre-packed soup mixes - weigh and cut all to the same size to ensure even cooking.
- Customise your soup to suit, such as when cooked, separate into two, add cream to one half if vegan or lactose intolerant, also individually customise the spice level.
- This soup freezes very well; double the quantity and freeze into soup cups for a quick, nutritious lunch. Use a Dualit toaster to toast a few slices of crusty bread, cut into soldiers and dunk into soup.
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