Lads, it’s fucking cold. Like, it’s cold for a Winter’s day, and it’s nearly April! I have had it up to here with this crap! *indicates to a point relatively high on his body* So what did I do to try to combat this? I made soup. I then promptly took to the internet to give out about the cold, so thanks for reading 🙂
This is a fairly bog standard soup recipe. Roast sweet potato and red onion soup. I am really happy with how this turned out because I just kind of made it up. I had a load of sweet potatoes and red onions in the fridge. Thought about making it into a soup. Googled it to see if people normally do something like that. They do. Then an hour or so later I was sitting down to soup. Happy days.
The quantities I give here are just what I used but you can tailor it to whatever quantity of stuff you have. Just keep it generally in the ratio of two thirds as much onion to potato.
Three large sweet potatoes
Three red onions
1 red pepper
6 cloves of garlic
1 tbs dried rosemary
1 veg stock cube
-Preheat your oven to 180 degrees.
-Peel and chop up your sweet potatoes so they are all roughly the size of half an onion.
-Chop your onions in half and remove the tops, tails and the tough outer layers.
-Slice the red pepper in half and remove the stalk and all of the seeds.
-Place all of these in a large roasting tray with a generous amount of salt, pepper and sunflower oil.
-Add in the rosemary and garlic and move them all around until they are covered in oil and seasoning.
-Place in your oven for about 45 mins to an hour.
-Once they are nearly done, put a pot of water on to boil with the stock cube crumbled in.
-When your veg is roasted take it all out of the roasting tray and pop them in a food processor.
-Add a few ladles of the boiling stock into the processor and give it a whiz.
-If it is looking a bit stiff, add more water but be careful not to add too much, as no-one likes a watery soup.
-Once you have your desired consistency, ladle it into a bowl and add a dollop of yoghurt, serve it up and enjoy.