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Celebrate veggie week with roasted sweet potato soup


Everyone can benefit from more variation and flavour are key at meal times.  Why not try this vegan soup recipe?

If we vary the vegetables and fruits that we eat, we have a much better chance of receiving all the minerals and vitamins, and phytonutrients that our bodies need to function well.

Try this really easy recipe, which I made last night:

Roasted Sweet Potato soup with coconut milk:

Vegetable stock (1 pint)
2 red onions roughly chopped
3 cloves of garlic chopped or minced
2 courgettes chopped
Handful of raw cashew nuts
Coconut milk (180 grams) Thai Taste coconut milk pouch
6 sweet potatoes peeled and roasted with coconut oil and a little salt (takes about 25/30mins)

Toast some sesame and pumpkin seeds in a dry pan with a little salt, and use as a sprinkle to add some protein to your soup.

Cook the onions and garlic in a little coconut oil until soft, do not brown them, so keep the temperature low.

Add the stock and the rest of the ingredients and cook for 40mins.  Cool and add a handful of cashew nuts or cashew nut butter and blend either using a hand blender or a standing blender.  Reheat and serve.  Add some cayenne pepper if you like a bit of a kick.  Serve with a large salad including some beetroot, tomatoes and artichokes, with some gluten free toast and olive oil if you fancy.  Remember the sprinkles!

More recipes coming this week… watch this space!

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