Sweet Potato Soup & 'Cheddar Bay Biscuits'

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I don’t know about you guys but my all time favourite winter go-to lunch is soup and as I was experimenting with the ingredients I had in my fridge one day I came up with this roasted sweet potato soup that I thought I had better share! I also decided to try and recreate the infamous Red Lobster Cheddar Bay Biscuits using all vegan ingredients and oh my did it turn out well! Ever since I was little we used to visit Red Lobster every time we visited the USA and we used to get endless baskets of these amazing cheese biscuits, I was absolutely thrilled when I finally make a vegan version because they taste identical and so delicious! 

[ Yields 5 large bowls ]

What You Need;

1 red pepper

1/2 large red onion

2 medium sweet potatoes

3 carrots

handful of frozen sweetcorn

2 garlic cloves

1tbsp oil

ground cumin

1 cup red lentils

1 vegan stock cube

a dash of almond milk

 

Preheat the oven to 180 degrees Celsius

Roughly chop the red pepper, red onion and sweet potatoes. Peel and chop the carrots and add all the vegetables into a roasting tin

Melt the oil over a low heat and then pour over the roasted veg

Peel the garlic and grate these over the veg before adding ground cumin and placing in the oven for 20 minutes

Wash 1 cup of red lentils before placing into a saucepan along with boiling water and bring to the boil

Once boiling, turn down to simmer until cooked, add in the sweetcorn and simmer for another few minutes 

Dissolve your stock cube in 500ml boiling water 

Once the veggies are roasted and the lentils are cooked, add them into a food processor with the stock and blend until smooth

Add a dash of milk to the mixture and blend again until creamy

Serve soup with soya scream and fresh parsley 

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CHEDDAR BAY BISCUITS

[ Yields 8-10 ]

What you Need; 

1 cup spelt flour

1 cup plain flour

1 tbsp baking powder

1 tbsp coconut sugar

salt & pepper

1/2 tsp garlic granules

1 tsp fresh rosemary

1 tsp fresh thyme

1/4 cup fresh parsley

5 tbsp coconut oil 

1 cup unsweetened almond milk

1/3 cup vegan cheese (eg Vegusto) 

recipe adapted from: www.ohsheglows.com

 

Preheat the oven to 180 degrees Celsius 

Spread the coconut oil onto a plate lined with parchment paper and place in the freezer for 10 minutes, or until solid, alongside the cup of milk 

Whisk the flours, baking powder, coconut sugar, salt, pepper and garlic granules in a large mixing bowl

Once the coconut oil has frozen, use a pastry cutter to cut it into the dry ingredients until its the size of small peas

Pour the almond milk over the mixture and stir until just combined 

Fold in the herbs and grated cheese 

Drop the biscuits (8-10) all over a tray lined with baking parchment and bake for 10 minutes, rotate the pan, and then bake for an additional 8-10 minutes or until golden

Serve warm with a hot bowl of soup!

 

I hope you've enjoyed this recipe, and if you try it out please let me know! - Sophie :)

Sophie Earl