It’s that time of year when soup becomes a staple in our house. The great thing about soups is that they are quick to make, don’t need cream or dairy to taste great, and soup is a really healthy option.
Roasting vegetables brings out a wonderful, deep, earthy flavour. Add in roasted garlic and some home make croutons and you’ve a great supper or lunch. This is one of our favourites – not least because it’s ridiculously easy to make!
Free From: Dairy, Eggs, Soya, Nuts, and Gluten if you use Gluten Free Bread for the croutons
Preheat the oven to 200°C 400°F
2 largish sweet potatoes
4 – 5 large cloves of garlic with the skin left on
750 ml vegetable stock
1 tbsp olive oil
1 slice brown bread cut up into squares
2 tbsp olive oil
Salt and Pepper
Peel the sweet potatoes and cut up into 1 inch chunks
Drizzle 1 tbsp of olive oil onto a baking sheet
Toss the sweet potato and garlic cloves in the olive oil
Season with salt and pepper
Roast for 20 minutes in a hot oven
Leave to cool
Blend in batches with the stock, adding 250 ml of stock at a time
While you’re blending the soup, toss the bread in 2 tbsp of olive oil, season with salt and pepper and pop into the hot oven for 10 minutes.
Turn the croutons over after five minutes. I think they are best if every side of the crouton is covered in olive oil.
Heat the soup up on the stove top, season with salt and pepper and serve.
This soup keeps well for several days and is a good soup for popping in a thermos if you’re travelling (soups with pasta in them go all gloopy if you do this!).
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