1. Pre heat the oven to 180ºC/170ºF.

2. 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.

3. 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.

4. Melt the butter and add to a medium sized bowl, then add the chopped chives.

5. Tear the soughdough 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.

6. 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.

7. Remove the sweet potato from the oven, leave the croutons to roast a little longer for crispness (if required), then remove and set aside.

8. Place the vegetable pack into a large saucepan with 1ltr of water on a high heat and bring to a boil.

9. Crumble in the stock cube, curry powder, chilli flakes, Worcestershire sauce, tomato puree, salt, pepper and stir.

10. When boiling point has been reached, turn the heat down and simmer until the vegetables are soft (approx. 10 mins).

11. 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.

12. 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.).

13. Add a little of the saved sweet potato water to the soup for a varied consistency, continue to blend.

14. Stir in the cream and serve in pre-warmed bowls.

15. Top with the sourdough chive croutons and garnish with a little grated cheese.

16. Enjoy!

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.