Sweet potato and pepper soup
1 brown onion, peeled and roughly chopped
1 large carrot, peeled and roughly chopped
2 celery sticks, roughly chopped
1 sweet potato, (skin on) chopped
1 red pepper, deseeded and chopped
2 garlic cloves, chopped
400g tin plum tomatoes
2 multiseed folded flatbreads, cut into triangles
1 tbsp olive oil, plus extra for drizzling
1 reduced salt vegetable stock cube, made up to 900ml
1. Preheat the oven to gas 7, 220°C, fan 200°C. Add the onion, carrot, celery, sweet potato, red pepper, garlic and tinned tomatoes to a large saucepan set over a medium heat. Bring to the boil, then simmer for 5 mins.
2. Meanwhile, place the flatbread triangles onto a baking tray. Drizzle over 1 tbsp oil and bake for 10 mins until golden.
3. Pour the stock into the saucepan, stir well, cover and cook for 25 mins or until all the vegetables are soft.
4. Blitz with a hand blender or in a food processor until smooth. Serve with the flatbread croutons and a drizzle of olive oil.