622kJ / 148kcal
6.2g fat of which 0.8g saturates
- 2 sweet potatoes
- 1 medium squash
- 2 red peppers
- 2–3 sticks celery
- 1 red onion
- 2 x 15ml spoons vegetable oil
- 500ml water
- 1 x reduced-salt vegetable stock cube
- Black pepper (optional)
- Preheat the oven to 190°C / 170°C fan or gas mark 5.
- Wash the sweet potatoes, squash, peppers and celery and drain in the colander.
- Peel and roughly chop the onion into 2cm chunks.
- Peel the squash and sweet potato and chop into 2cm chunks.
- De-seed the peppers then chop the peppers and celery into 2cm chunks.
- Use a large bowl to collect all the chopped vegetables together.
- Place all the chopped vegetables onto a baking tray, drizzle with the oil and bake in the oven until soft. This can take between 40–50 minutes depending on the size of the chopped vegetables.
- Fill and boil the kettle. Pour 500ml of boiling water into the measuring jug, crumble in the stock cube and stir to dissolve. Leave to cool.
- When all the vegetables are softened, place a third of the mixture into the blender and add a third of the cooled stock.
- Holding a tea towel over the lid, blend the soup and pour into the saucepan.
- Repeat until all the soup is blended. Add additional water if the soup is too thick.
- Season with black pepper (if using), heat up and serve.
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