Roasted Root Vegetable Soup

For the Soup:
1 small sweet potato, (peeled weight 350g)
½ butternut squash, (peeled weight 200g)
1 large parsnip, (peeled weight 150g)
1 large carrot, (peeled weight 150g)
1 white onion
4 garlic cloves
2 tbsp + 1 tsp olive oil, divided
Herbs and spices: ½ tsp mixed herbs, 1/8 – ¼ tsp chilli powder, 1/8 tsp cinnamon
1 tbsp maple syrup
60g thick coconut yoghurt, or coconut cream
650-750ml vegetable stock
Salt and pepper

To Serve:
Extra yoghurt
4-6 tbsp Sour Cream and Chive Crunch snacks
Chopped fresh chive
Bread

Preheat the oven to 180Fan/200*C and wash all the vegetables. Peel them now and save the peelings for crisps to make later. Chop the sweet potato, squash, parsnip and carrot into small cubes and add to a roasting tin. Chop the onion and peel the garlic and add to the vegetables. Pour over 2 tbsp olive oil, mixed herbs, chilli, cinnamon, salt and pepper and toss well.

Roast for 30 minutes, pour over the maple syrup and stir well. Roast for another 10-15 minutes, till sticky and softening.

Meanwhile, add the peelings to a small bowl with 1 tsp olive oil, salt and pepper. Massage with your hands and lay out on a lined baking tray. Roast for 10-15 minutes, turning them halfway through, till crispy.

Pour all the roasted vegetables into a blender along with the yoghurt or cream and stock. Blend till really smooth.

Warm again, if needed, on the hob in a large saucepan. Serve warm topped with more yoghurt, the vegetable peel crisps, the Sour Cream and Chive Crunch Snacks, fresh chive and some bread.

Allow the soup to cool and keep in a sealed container for 2-3 days in the fridge or in the freezer for up to 1 month. Allow to defrost thoroughly and enjoy warm.

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