Serves 4 Calories – 371 Fat – 21.6 Carbs – 39.7g Protein – 14.2g
No filter needed for this warming Autumn soup.
Ingredient’s:
-500g sweet potato (peeled and cubed).
-300g Carrots (washed and sliced).
-2 Medium white onions (quartered).
-1 large leek (sliced).
-110g Creme Fraiche.
-150ml vegetable stock.
-6 Garlic Cloves (whole).
-4 Tbsp Olive oil.
-Mixed herbs – ground or fresh (1 tbspn).
Method:
- Preheat your oven to 220C fan/220C/gas 7. Using a hob preheat a pot/pan with your olive oil added on a medium-high heat.
- Place all your vegetables in your pot until slightly browned/softened.
- Add all vegetables from the pot to a large oven dish and sprinkle over mixed herbs, salt and pepper.
- Roast your vegetables until caramelised and soft.
- Add your vegetable stock and extra seasoning to your already cooled vegetables. Blitz in a food processor or with a handheld blender.
- Stir in your Creme Fraiche.
- Serve with an additional dollop of Creme Fraiche to top and a large helping of ground black pepper.
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