Sunny Delight

Bright, colourful and bursting with comforting flavours - a golden ray of soupy-sunshine for cheering up those long, winter's nights.

Ingredients

• RYVITA^® Pumpkin Seeds & Oats Crispbread
• Carrots
• Sweet Potato
• Onion
• Garlic
• Butter
• Extra Virgin Olive Oil
• Vegetable Bouillon Powder
• Water
• Bay Leaf
• Ground Corriander
• Orange
• Seasoning

Method

In a large saucepan, gently heat oil and butter until just melted. Add 130g finely chopped onion. Cover pan and sweat onion over a very low heat for 5 minutes.

Coarsely grate two large carrots. Add to onion in pan. Cover and cook for 5 minutes. Add 530g peeled and finely chopped orange-fleshed sweet potato.

Crush one fat clove of garlic and add to pan. Cover and continue to cook over very gentle heat for 20 minutes. Do not allow vegetables to brown. Give mix a gentle stir, every so often, to prevent sticking or burning.

Add 1 heaped tablespoon of corriander to mix, and stir gently. Add 2 scant teaspoons of bouillon to 750ml of boiling water and add to vegetables. Add one bayleaf, the finely grated zest of half a small orange and several grinds of black pepper .

Bring mixture to a gentle boil, cover pan and reduce heat and allow soup to simmer very gently for 25 minutes or until vegetables are very soft. Remove bayleaf.

Taste for seasoning. Add a pinch of salt if desired.

Allow to cool a little before blending to a puree. Add one teaspoon (or more if you like a pronounced orange flavour) of fresh orange juice. Add a little more water or weak vegetable stock, if mixture is too thick.

Pass through sieve into a fresh saucepan, or microwave-safe serving dish.

To serve: Reheat until piping hot. Top with a spoonful of creme fraiche and tiny strips of orange zest. Serve with plenty crispbreads, for dunking.

Serves: 2 -4 depending on serving sizes and appetites.