Roasted winter vegetable soup

3 sweet potatoes
1 butternut squash
4 carrots
1 onion
1 stock cube
oil
garlic
1 tsp spices (cinnamon, allspice, ginger or similar)

Peel and chop your veg roughly (de-seed the squash). Put it into a roasting tin with some oil and a couple of cloves of garlic, and the spices (Schwartz have this spice blend called apricot, date and cinnamon, I think, which is AMAZING in this soup - you can get it in Sainsbury's. Otherwise, something warming like cinnamon or allspice is fine). Chuck over some salt and pepper. Roast for about 25 minutes, turning occasionally - don't let the veg brown too much.

Put the veg (including garlic) into a large saucepan and cover with water, and add a stock cube. Boil for about 15 minutes. Blend with a hand blender, food processor, or just mash with a potato masher - the result will be chunkier, but the roasting will have made the veg very soft. Add more water if necessary and bring to the boil again.

Enjoy! Leftovers can be frozen.


(If you can't be arsed to roast the veg, chuck it all into the pan of water and just boil for an hour with the garlic, stock cube and spices before blending. It's also very nice this way.)


Orange vegetables are scientifically proven to be especially health giving as they're packed with anti-oxidants.This is a perfect winter pick-me-up!