If you’re looking for something quick and easy that’ll provide you with plenty of vitamin A and C, look no further than our delicious Roasted Beetroot & Sweet Potato soup. It’s a delicious, healthy way to use our Garlic Roasted Sweet Potato in a new way while delivering fibre in a wonderful earthy flavour. You’ll stay warm and cosy on even the coldest of days!
1 bag of Garlic Roasted Sweet Potato Chunks
1/2 bag of Roasted Beetroot Wedges
1 tbs ground cumin
1 onion, finely chopped
500ml vegetable stock
5 tbsp walnuts, chopped
10g finely chopped dill
Salt and pepper
1 tbsp oil/coconut oil
method (tick as you go)
Preheat the oven to 200°C.
Cook the Roasted Beetroot Wedges and Garlic Roasted Sweet Potato Chunks as per cooking instructions on the pack.
Add the preferred oil to a saucepan and heat for 1 minute.
Add the onion and sauté with a pinch of salt for 5 minutes, stirring so nothing burns.
Add in the cooked sweet potato and beetroot and stir for a few minutes.
Add in the stock and water. Simmer for 30 minutes, then purée with a hand blender.
Serve with a scattering of walnuts and dill.