Instructions

1. This recipe is super easy, just involves a little wait time. Heat your oven to 200 C or 375 F and toss your sweet potato cubes with the leek rings and garlic in a little olive oil until everything is well coated. Pour the veggies into a roasting pan and cover with foil. Roast for about an hour or until everything is really mushy and beginning to caramelize. Remove from the oven and pour everything into a large saucepan on low heat.

2. Add 2/3 of the stock and blend with an immersion blender. If you don't have one of these, you can use a regular blender, but do the blending in sections so that you don't end up wearing sweet potato puree, as over-filling a blender can be a little messy.

3. Once everything is pureed smooth, add the rest of the stock if necessary. This is entirely based on how thick you like your soup. Just remember, the more stock you add, the thinner the soup gets. As the soup continues to heat, season with salt and pepper to taste.

4. Once the vegan soup is heated to your liking, pour it into bowls and serve with a little chopped spring onion or a few coriander leaves. Enjoy!