Theo’s meals in 20 mins

Roasted sweet potato & red onion soup

MasterChef finalist and dad-of-three Theo Michaels knows time’s short in the kitchen. Every week, he shares a simple and delicious recipe... There’ssomethingaboutawarmbowlofsoup thatmakesyouwanttoslipintoawoolly jumperandcurluponthesofa.Thisisaquick andsimplesoupwiththeflavourcomingfrom thesweetpotatoandonion.It’sgreatforthe wintermonths,andyoucanrampupthe quantitiestofreezeabatchforanotherday.

PER SERVING

CALS 327 FAT 8g SERVES 4 1kg sweet potato 1 red onion 2tbsp olive oil Seasoning 800ml chicken stock Sprig of rosemary Rustic bread Greek yoghurt

You will need a blender, and to pre-heated the oven to 220˚C, fan 200˚C, gas 7

1 Peel the sweet potatoes and dice into 3cm cubes. Peel and slice the red onion into 3cm slices. Place in tray, drizzle half the olive oil over the top, season and bake for 15-20 mins until veg is tender.

2 Make chicken stock using half a stock cube and reserve (you can use a vegetable stock cube to keep it vegetarian).

3 Once the sweet potato and onion is cooked, decant into a blender or bowl and add 270ml of stock. Then blend, adding more stock as needed until you reach your preferred consistency. If the stock is cold, you will need to reheat before serving.

4 Once done, finely chop the rosemary leaves (removing them from the stalk). Then season each bowl with a small pinch of the rosemary and a little olive oil on the top. Serve with the bread and yoghurt.

TIP: If you want a subtler flavour of rosemary, add the leaves to the veg 5 mins before they are due to come out of the oven.