Vegan Carrot & Swede Soup with Sweet Potato

What you need

Ingredients

1 pack of Mash Direct Vegan Carrot & Swede
1 sweet potato, peeled and cut into chunks
2 tbsp vegetable oil
2 tbsp olive oil
1 litre organic vegetable stock
4 sprigs of thyme
2 tsp nutmeg
Optional topping:
Thinly sliced parsnip, carrot & beetroot, to make Vegan Vegetable Crisps for toppings

Recipe method

Preheat the oven to 200°C/400°F/Gas Mark 6.

Peel and chop the Sweet Potato and arrange in a single layer on a baking sheet. Drizzle with vegetable oil and roast the vegetables in the oven for 35 minutes.

For the optional topping, cut thin slices of Carrot, Parsnip and Beetroot and spread evenly on a baking tray with a drizzle of vegetable oil. Season with salt and cook for 8-10 minutes.

Heat the olive oil in a large saucepan. Gently fry the onions, garlic and celery for 5 minutes or until softened.

Add the roast vegetables to the onions along with the vegetable stock, thyme and nutmeg.

Remove all packaging from Mash Direct’s Vegan Mashed Potato and add to the mixture. Bring to a slow simmer and cook for 10 minutes.

Remove the thyme sprigs then transfer the contents to a food processor and blend until smooth. Alternatively, use a hand blender and blend until smooth.

Top with vegetable crisps.

You can watch this recipe.

Watch

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