Sweet Potato, Apple, Carrot and Ginger Soup
Vegan | Vegetarian | Low Cal | Low Carb | Keto | family food | meal prep | plant based
| CARBS | KCALS | TIME | SERVES | VEG SERVINGS |
|---|---|---|---|---|
| 34g | 232 | 30 min | 2 | 3 |
MADE WITH RICED SWEET POTATO
A great soup is a treat at any time of the year and this one is no exception. Containing 3 portions of veg per serving, it's a brilliant way to boost your 5-a-day and fits the bill perfectly on those days when you want something comforting to eat. Love a bit of spice? Add extra chilli and dive in!
Ingredients:
- 1 Pouch Fullgreen Riced Sweet Potato
- 2 medium carrots
- 2 gloves crushed garlic
- Thumb sized piece of ginger
- Small brown onion
- 1 medium apple
- 400ml vegetable stock
- 100-200ml coconut milk (drinking kind)
- Black pepper & chilli flakes to taste
- 1/4 tsp cumin
- 1/4 tsp turmeric
- Olive oil for cooking
Method:
- Start by finely dicing the onion and add this into a frying pan with a dash of olive oil and cook over medium heat until translucent
- Add in the garlic and cook until fragrant.
- Dice both the apple and carrot into small chunks and cook these in with the onions and garlic. Pour in a little of the stock to start steaming the veggies so that they start to soften.
- Once everything is cooked through, in a blender, combine the cooked veg, sweet potato, rest of the stock, coconut milk, ginger and seasonings. Blend until smooth and creamy, then adjust any seasonings to taste.
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