Soups are the ultimate one-pot wonders. We make ours by cooking up veggies (and fruit!) in a nourishing pot of stock, the blending with a stick blender (in the pot), dividing into one-serve portions that can be frozen for the weeks to come.
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Lunch
6
10 minutes
30 minutes
Soups are the ultimate one-pot wonders. We make ours by cooking up veggies (and fruit!) in a nourishing pot of stock, the blending with a stick blender (in the pot), dividing into one-serve portions that can be frozen for the weeks to come.
1 tablespoon coconut oil
2 onions, roughly chopped
2 cloves garlic, minced
3 medium–large sweet potatoes, peeled and roughly chopped
2 tablespoons red miso paste
1.5 litres Homemade Stock (a veggie variation)
2 tablespoons chopped sage leaves
sea salt and freshly ground pepper
Heat the coconut oil in a flameproof casserole dish or large saucepan over a low heat. Add the onion and garlic and sauté for 5 minutes. Add the sweet potato and continue cooking until slightly softened, then add the miso paste. Pour over the stock and bring to the boil. Cover, then reduce the heat and cook for 20 minutes or until the sweet potato is cooked through. Season to taste. Allow the soup to cool slightly, then blend in batches to your desired consistency.
Soups are the ultimate one-pot wonders. We make ours by cooking up veggies (and fruit!) in a nourishing pot of stock, the blending with a stick blender (in the pot), dividing into one-serve portions that can be frozen for the weeks to come.
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