Roasted Sweet Potato and Carrot Soup

Serves 4


  • 500g sweet potatoes  
  • 250g carrots  
  • 2 onions  
  • 3 cloves of garlic  
  • 100ml crème fraiche  
  • 3 tbsp olive oil  
  • 1L vegetable stock  


  1. Pre-heat the oven to 200°C. Peel and cut the sweet potatoes and carrots and place  into a roasting tin. Drizzle with vegetable oil.  
  2. Roast the vegetables in the oven for 30 minutes, until softened.  
  3. In a large saucepan, fry the chopped onions and garlic until golden.  4. Add the vegetable stock and simmer for 10 minutes until the onions are soft and set  aside.  
  4. When the roasted vegetables are cooked and cooled, add them to the large  saucepan.  
  5. Using a hand blender, blend until it is the desired consistency.  
  6. Stir in the crème fraiche and season to taste 

Serve with homemade brown bread  

Nutrition per serving:  

Energy 400kcal | Fat 15g | Carbohydrates 40g | Protein 9g  

Couscous Salad

Serves 2


  • 100g cous cous  
  • 1 tbsp vegetable oil  
  • 1 tbsp balsamic vinegar  
  • Handful of cherry tomatoes  
  • ½ onion cucumber  
  • Red/yellow/green pepper  
  • Fresh basil 
  • Pinch of salt and pepper  


  1. Place the couscous in a bowl of boiling water, as per instructions on the packaging.  2. Season with salt and pepper. 
  2. Cover the bowl with clingfilm and allow the couscous to sit for 10 minutes, until all  the water has been absorbed.  
  3. Chop the tomatoes, cucumber and pepper. Mix in with the couscous.  5. Add in the vegetable oil and balsamic vinegar.  
  4. Garnish with basil.  
  5. Season to taste.  

Add a Comment

Your email address will not be published. Required fields are marked *