SWEET POTATO SOUP

Wednesday, January 21, 2015



One of the big things I wanted to achieve last year was to cook and bake more - and I think we can agree I did a lot  of making in the kitchen - however the best time to whip up exciting recipes for me is when the weather has turned cold and you need something warm, filling and nutritious to keep you grounded and satisfied what ever day of the week.

The main dish that comes out to play each year in our house is soup, and after years of buying good quality pre-made cartons, we've found that nothing really beats homemade - especially when you know exactly what goes in, and you can make it as spicy as you like (sorry Mum). This particular recipe isn't too fancy, but it tastes freakin' amazing, and after having something similar on my spa day I just had to try it at mo.
Full of good carbs, roasted flavours, and a really lovely warming colour, this bowl of yumminess is a perfect meal to last you all week!

Ingredients (makes 4-6 servings)

2 Medium Sweet Potatoes | 2 Parsnips | 3 Medium Carrots | 3 Small White Onions | 2-3 Tsps Whole Mustard | 2-3 Tsps Clear Honey | Mixed Spice | Black Pepper | Parsley | Almond Milk | Hot Water | Apple Juice



1. Pre-heat the oven to 200c, and chop the veg into chunks to part-boil until just soft. Once boiled, pour them into a foil-lined baking tray with oil and toss in mixed spice. Drizzle on a Honey Mustard mixture - honey, mustard and apple juice combined in an old jar - and then roast for 35-40 minutes.



Once roasted, pop all the veg into a blender with almond milk to cover half the veg, and topped up with hot water until ¾ covered. Add some crushed black pepper and parsley to taste, and then blend until a smooth soup - add more liquid for a runny mixture or use less for a thicker, chunky consistency.
When blended and to taste, pop a bit to heat up quickly on the stove and then settle down with some toast to dunk.


The second best thing about this soup - aside from the taste - is that it can be frozen for quick meals, or kept in the fridge for a few days in an airtight box to re-heat in minutes! Perfect when you're rushed off your feet after work or school, and need substance pronto. Whip up a batch or two on a Sunday and you'll be sorted for many cold nights to come, or pop some freshly heated in a flask and that's lunch sorted - you can't knock some good quick food.

Satisfy your hunger and banish the cold with a bowl of hearty, yummy veg, and you'll be smiling right until Spring; now, where's the cayenne pepper.......?


Are you a lover of homemade soup? What are your favourite flavour combinations? Do you have a favourite winter day food?

Lots of Love,
Lauren x


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