Sweet Potato & Apple Soup
1 lb Small Onions, quartered
3 Granny Smith Apples, cored & cubed
2 Medium Parsnips, cubed
3 Large Sweet Potatoes, chopped
3 tbsp. Olive Oil
1 tsp. Dried Ginger
1 tsp. Dried Coriander
1Â½ pints Vegetable Stock
Coriander leaves to garnish
Pre-heat the oven to 230ºC/450ºF/Gas 8.
Put onions, apples, parsnips & sweet potatoes in an ovenproof dish.
Mix ginger & coriander in the oil & drizzle over the top. Give a gentle stir through.
Roast for 20 minutes, turn & roast for a further 20 minutes.
Remove 2 potato chunks & 8 onion quarters & set aside.
Put half the remaining vegetables & half the stock into the food processor & blend smooth. Transfer to a pan.
Repeat with remainder & add to the pan.
Add the reserved potato chunks & onion quarters, season well with the pepper & heat through.
Serve with chunks of bread.