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We continue to be amazed at how well the children have settled, well done to all our fab pupils. As restrictions lift nationally, the academy will also look to 'ease' some areas. This will be done in a careful and progamatic way. We will not put pupils and staff at risk. The academy will remain vigilant, and we ask that parents do the same and support us to continue to get things back on 'an even keel'. As the children are settled, we will now be implementing the LA and national guidance on absence and lateness......thank you for your support in getting the children to school and on time, it helps them to settle in the morning and helps us to support their learning.
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Freemantle

Church of England Community Academy

Roasted Sweet Potato and Carrot Soup

Ingredients:

  • 500g sweet potatoes, peeled and cut into chunks
  • 300g carrots, peeled and cut into chunks
  • 3 tbsps olive oil
  • 2 onions, finely chopped
  • 2 garlic cloves, crushed
  • 1 vegetable stock cube

 

Method:

  1. Heat oven to 220C/200C fan/gas 7 and put the sweet potatoes and carrots into a large roasting tin, drizzled with 2 tbsp of olive oil and plenty of seasoning. Roast vegetables in oven for 25-30 minutes or until caramelised and tender.
  2. Meanwhile, put the remaining 1 tbsp of olive oil in a large deep saucepan and fry the onion over a medium-low heat for about 10 mins until softened. Add the garlic and stir for 1 min before adding the stock. Simmer for 5-10 mins until the onions are very soft, then set aside.
  3. Once the roasted veg is done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in  the creme fraiche, a little more seasoning and reheat until hot. Serve in bowls topped with a swirl of creme fraiche and a good grinding of black pepper.

 

Enjoy!!

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