Roasted Sweet Potato Soup
It’s been a week since coming back from the lovely sunny weather and my body is already feeling the autumn vibes.
This sweet potato soup is my go-to comforting meal for the start of the rainy autumn days. Forget about the old bland soups, this nourishing meal is packed with rich flavours and delicious textures.
Ingredients
4 medium sweet potatoes
1 yellow onion
1 tablespoon olive oil
1 vegetable stock cube
6 chestnut mushrooms
1/2 cup chopped bacon or smoked ham
1tsp paprika
Salt and pepper
Method
Preheat the oven to 180ºC and line a baking tray with parchment paper
Cut the ends of the sweet potatoes and transfer into the baking tray. Bake for 40-50 min
Peel the onion and cut in half, drizzle with olive oil and transfer into the oven for the last 10 min alongside the sweet potatoes
Dissolve the vegetable stock in 400ml of boiling water and set aside
Transfer the roasted veg into a high-speed blender and gradually add the vegetable stock until reaching the desired consistency
Heat up a pan with some olive oil and cook the bacon over medium heat for approx. 6 min until slightly crunchy, add the mushrooms and cook for an extra 6 min
Divide the soup in two bowls and top with the sautéed mushrooms and bacon. Drizzle with paprika and some oregano for extra flavour!