Roasted Sweet Potato and Pepper Soup

Serves 4

• 1 large sweet potato, scrubbed and chopped
• 1 red onion, chopped
• 1 red pepper, chopped
• 1 litre of vegetable stock
• 2 tbsp. olive oil
• 1 tbsp ground cumin

1. Preheat oven to 200C.
2. Add ingredients (except stock) to a large baking tray and stir well to coat.
3. Bake for 30 minutes (or until soft)
4. Transfer to a blender first adding the stock.
5. Blend until smooth and transfer to a saucepan to heat for serving.

This is a 7 Day Reset recipe from Julie Clark Nutrition