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INGREDIENTS:

• 600 grams sweet potatoes
• 2 carrots
• 3 garlic cloves
• ½ tsp Salt
• 1 cube of Knorrox Chicken stock/ Vegetable stock for vegans
• 1.5 litres water
• Salt
• 1 heaped tbsp butter
• Vegetable spices
• Mushrooms
• Cherry tomatoes
• 500 ml Milk/ Almond milk for vegans
• Spring onion

INSTRUCTIONS:

1. Peel the sweet potatoes
2. Cut the sweet potatoes, carrots and garlic then place in a pot.
3. Pour 1.5 litres of water into the pot, add 1 cube of chicken/vegetable stock, butter, sweet potatoes, carrots, garlic cloves., milk & bring to boil for 20 min until soft.
4. Blend the cooked ingredients in a food processor until smooth
5. In a sauce pan stir fry the mushrooms, garlic and spring onions until crispy.
6. Pour the soup in a bowl and add the stir-fried vegetables.

Enjoy!

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