Its become a weekend ritual to batch cook a soup to see me through for the following week. Either for lunch on the go or a quick mid week dinner, I will often freeze it in portions and save for later.
This is a basic recipe, which you can easily adapt to suit your tastes or dietary requirements. It's low fat, vegan and gluten free too.
Tray bake Soup-Sweet potato and carrot (serves 4)
3 medium sweet potatoes-peeled and diced
2 white onions-roughly chopped
3 large carrots-peeled and diced
1 1/2 tsp paprika
1 tsp cumin
1 tsp turmeric
1 tsp chilli flakes
1/2 tsp garam masala
1 tsp garlic granules
Seasoning
Frylight oil
1 tbsp tomato puree
1 tin chopped tomatoes
750ml vegetable stock
- Put all your chopped vegetables in a large oven tray and sprinkle over the spices and seasoning. Add several sprays of frylight and mix all the vegetables so that they are all coated in the flavours.
- Put in a preheated oven at 180 degrees C for 45 minutes until soft and browned.
- Scrape all of the vegetables into a large and deep pan and add the puree.
- Pour in the chopped tomatoes and vegetable stock.
- Put a lid on the pan, bring to the boil and then allow to simmer for roughly 10 minutes.
- Using a hand blender, pulse the soup until smooth. You may need to add some more water to loosen the texture. Depending on how thick you like your soup, repeat until you are happy. For me, it works to keep it on the thick side.
Tips
I regularly make variations of this soup depending on what is in the fridge, but I stick to red and orange vegetables to boost vitamin C intake during the colder months.
You can take away a carrot and 2 of the sweet potatoes and swap them for a butternut squash, or use red and orange peppers instead of the carrots.
For a Thai twist, add just half a can of chopped tomatoes and top up with half a can of coconut milk instead. It's also a good idea to add a thumb of grated ginger once the mixture is in the pan.
Get creative and see what works for you.
