Ingredients …


Method …

Preheat oven to 200 celcius. Line a baking tray with baking paper.

In a large bowl, toss together the olive oil, cinnamon, sweet potato, garlic and carrot. Spread onto prepared tray and roast for 35-40 minutes, or until vegetables are tender.

Transfer vegetables to a blender (squeeze out garlic from skin) and add cannellini beans (drained) and stock. Blend until smooth then pour into a medium saucepan. (note: I use a stick blender, away from the stove top in case it sprays everywhere!!!).

Cook over medium heat for 2-3 minutes.

Optional extra – swirl through yoghurt and season with pepper to taste. Serve with some toasted sourdough bread.


Recipe by Janet Rowe (given to me a few years ago by a customers, possibly the nicest soup I’ve ever tasted)