Spiced beetroot and sweet potato soup
½ red onion, chopped
1 tsp balti or madras curry paste
1 tbsp bouillon stock powder
2 pints water
3. Blitz the mixture with a hand held blender until smooth.
4. To serve, place soup in small bowls and crumble over some goat’s cheese, serve with half a sliced avocado and oatcakes.