120g cooked sweet potato. I like to cook in the oven as a jacket potato, when cool just peel away the skin. I cook several and leave in the fridge as they make a quick healthy carbohydrate to add to meals
250ml stock. I used chicken but vegetable works well - check our recipe to see how to make your own
500g frozen mixed vegetables
2 tsp. dried rosemary or dried herb or your choice
Lucy Bee Himalayan Salt and Lucy Bee Whole Black peppercorns, ground, to season
Optional chopped coriander or parsley
Sauté onions and garlic in Lucy Bee Coconut Oil until soft.
Add frozen vegetables.
Blitz the sweet potato and stock together and add to the pan.
Add rosemary, Lucy Bee Himalayan Salt and ground Lucy Bee Whole Black Peppercorns.
Bring to the boil, cover and simmer for 10 to 15 minutes.
I like to serve this soup as it is but if you prefer blitz for a pureed soup. You can add chopped coriander or parsley really to just add to the colour.