Vegan Roasted Sweet Potato and Cabbage Soup

It’s definitely soup weather here in the UK as the temperatures have plummeted and we’ve seen our first Winter frosts on the ground. I love this weather as it’s perfect for all the cosy vibes!

This recipe is a delicious and nutritious sweet potato and cabbage soup. Roasting the sweet potatoes before adding them to the soup brings out the sweetness of them and adds a lovely flavour.

💥 Ingredients 💥

*Roasted sweet potato*

➡️ 1 tbsp oil
➡️ 3 medium diced sweet potatoes
➡️ 1 vegetable stock cube


➡️ 1 tbsp oil
➡️ 1 bag soffritto mix (500g chopped carrot, onion and celery)
➡️ 1 chopped Savoy cabbage
➡️ 1 vegetable stock cube
➡️ 1 chopped courgette
➡️ 2 litres hot water
➡️ 3 tbsp vegetable bouillon

💥 Directions 💥

✅ Pre-heat the oven to 180° Celsius (fan oven)
✅ Pop the chopped sweet potato in a bowl and add the oil and stock cube and mix together by hand until the potato is coated
✅ Pop the potatoes in the oven for 1 hour
✅ Whilst the potatoes are cooking, heat the tbsp oil in a large pan and add the soffritto mix and stir through until slightly softened
✅ Then add the rest of the ingredients and let it all simmer on low whilst the potatoes cook
✅ Once potatoes are cooked, pop them in the pan and leave to simmer for a further 15 mins
✅ Use a soup whisk to blend the soup
✅ Serve topped with crunchy croutons and mixed seeds

Enjoy!! 👌😋🤤🥣

With love, Tash ❤

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