Roasted Sweet Potato and Vegetable Soup

Lunch | April 27, 2016 | By

Roasted Sweet Potato and Vegetable Soup

Roasted Sweet Potato and Vegetable Soup

Has my house landed on the Wicked Witch of the East? Seriously, the winds here have been crazy and the house has been creaking, it feels like it’s about to take off any minute and end up in Munchkin Land! On the bright side, it’s weather for hanging clothes out to dry and even better, an excuse for gathering around the table for a delicious bowl of hot soup. 


I spent Friday and Saturday making crème brûlée and chocolate truffles, when really I should’ve been making something more healthy (I purposely left a couple of healthy cookbooks propped up in the kitchen to no avail). However, whilst I was out on the prowl for dark chocolate chips, I did spot a 500g bag of vegetable soup mix for a mere 6p! Now that’s a bargain I couldn’t pass up. It was then I knew that I would be making soup with the sweet potato I had at home. Come Sunday I put the Silver Machine – my Froothie Optimum G2.1 into action. I wanted to keep the veg nice and chunky, so blended the sweet potato with the stock first and then transferred it back to the saucepan with the vegetables. 

Roasted Sweet Potato and Vegetable Soup

I just love sweet potato and unlike regular potato, it counts towards your 5 a day, so this soup is simple to make, packed with veg, tasty and frugal! 

Roasted Sweet Potato and Vegetable Soup
Serves 4
Very simple to make and packed with vegetables, this delicious soup is perfect for all the family.
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Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
  1. 2 medium sized sweet potatoes, peeled and chopped into quarters
  2. 1 tbsp olive oil (for sweet potato)
  3. a pinch of salt and pepper
  4. 1 tbsp olive oil (saucepan)
  5. 1 tsp garlic granules (see notes)
  6. 1/4 tsp cayenne chilli pepper (optional)
  7. 1 bag of chopped vegetable soup mix (500g)
  8. 750ml chicken stock (or vegetable)
  1. Preheat oven to 180c (fan)
  2. Drizzle olive oil over the sweet potato, season with salt and pepper and place on a baking tray then roast for 25 minutes or until soft.
  3. In the meantime, prepare your chicken stock and set aside.
  4. When the sweet potato is nearly done, you can start to prepare the vegetables. In a saucepan, add 1 tbsp olive oil, garlic granules and chilli pepper and sauté the vegetables until soft.
  5. When the sweet potato is cooked, transfer to your blender, along with the chicken stock and blitz until smooth.
  6. Transfer from blender to the saucepan of vegetables and simmer for 10 - 15 minutes.
  7. Check seasoning and adjust if needed.
  8. Serve straight away with some crusty bread to mop it up.
  1. If you don't have garlic granules, I really do recommend you go out and buy some! Failing that, use a couple of crushed garlic cloves in its place.
From Plate to Pen
Roasted Sweet Potato and Vegetable Soup

I am a Froothie Ambassador. This means that From Plate to Pen will have plenty of posts showing some of the things I make in the silver machine. It also means that if you buy an Optimum G2.1 using this link, it won’t cost you any more, but I will get a small commission.  All opinions are my own.

Entering into the following link ups:
Roasted Sweet Potato and Vegetable Soup
#CreditCrunchMunch ran by Fab Food 4 All and Fuss Free Flavours and this month guest-hosted by myself.

Roasted Sweet Potato and Vegetable Soup
#NoWasteFoodChallenge  ran by Elizabeth’s Kitchen Diary

#NoCroutonsRequired ran by Tinned Tomatoes and Lisa’s Kitchen


#CookBlogShare ran by Hijacked by Twins and Snap Happy Bakes

#CookOnceEatTwice ran by Searching For Spice


  1. Leave a Reply

    May 29, 2016

    A hearty and delicious soup! It seems to me that this soup is perfect for winter (if you use cayenne pepper)

  2. Leave a Reply

    May 10, 2016

    You cannot beat a good healthy veggie soup! Thanks for sharing with #CookBlogShare ……..Sorry I’m late 🙂

  3. Leave a Reply

    Paula Niziolek
    May 5, 2016

    Sweet potatoes are the best! Your soup looks so good! I pinned it so that I can find it later!

  4. Leave a Reply

    May 4, 2016

    I love sweet potato too and especially the fact that it counts towards your 5-a-day! Roasting it makes it so delicious too. Thank you for sharing with #CookOnceEatTwice.

  5. Leave a Reply

    May 4, 2016

    MMmm this sounds gorgeous! Proper hearty comfort food! Thank you for sharing with the no waste food challenge 🙂

  6. Leave a Reply

    Katie Bryson
    May 4, 2016

    Sweet potato is one of my all-time fave vegetables, so i’m immediately loving the sound of your soup recipe… it’s definitely still chilly enough to be enjoying a lovely bowl of steaming soup like this!

  7. Leave a Reply

    May 3, 2016

    This looks like one of the comfort food 🙂 I am a big fan of soup!

  8. Leave a Reply

    Marielle Altenor
    May 2, 2016

    This recipe sounds and looks soo good! I know I can make this because of the simple steps you’ve given us! I think even my picky son would enjoy this!

  9. Leave a Reply

    April 29, 2016

    I have made a similar soup myself this week which i have enjoyed and think sweet potato makes a brilliant soup. I love hpw tou have added chunky veg to give it extra goodness and texture 🙂

  10. Leave a Reply

    April 29, 2016

    I bet the flavours of this soup are so rich and comforting, perfect when the wind outside is howling!

  11. Leave a Reply

    Nayna Kanabar
    April 28, 2016

    I am sure roasting the potato gives the soup a richer flavour. I prefer my soup chunky so good to know recipe works both ways chunky or smooth.

  12. Leave a Reply

    April 28, 2016

    This looks like a satisfying unctuous soup. It’s freezing here at the moment and a bowl of this would work wonders!

  13. Leave a Reply

    April 28, 2016

    Why have I not made soup with sweet potatoes? Brilliant. I can so relate to having healthy cookbooks open, while deep frying crab cakes…. sigh. Thanks for sharing, I already pinned this!

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