2 sweet potatoes
stock cube (optional)
2- tablespoons oil (olive or sunflower)
3-4 cloves of garlic (optional)
2 pints water
MethodChop the veg into medium sized chunks, put into a roasting tin and pour a couple of tablespoons of oil over them. Add peeled cloves of garlic.
Roast in a hot oven (say 200 degrees) for half an hour or until soft and slightly caramelised (when they look a bit burnt but not extremely blackened).
Put the veg into a large saucepan with a little of the water and puree with one of those hand blenders until as smooth as you like, and then add enough of the water to get the consistency of soup that you like (really think or much thinner).
You can also add the stock cube if you like a more rounded taste, although the roasted vegetables taste great on their own in my opinion.