Ingredients

2 tsp Coop olive oil, plus extra to drizzle
1 onion, finely chopped
½ swede, peeled and chopped
3 Maris Piper potatoes, chopped
1 celery stick, finely chopped
2 British carrots, peeled and finely chopped
½ tsp ground coriander
½ tsp mixed spice, plus an extra pinch
600ml vegetable stock, made with 1 reduced salt stock cube
25g porridge oats
300ml oat drink alternative
Crusty bread, to serve (optional);

Method

1. Preheat the oven to 200°C/fan 180°C/gas 6

2. Put the oil in a large pan over a medium heat

3. When the oil is hot, add the onion, swede, potatoes, celery and carrot and cook for 5 mins

4. Add the spices and cook for another minute

5. Pour in the stock, bring to a simmer and cook for 20 mins

6. While the soup is simmering, put the oats on a lined baking tray, sprinkle with a pinch of mixed spice and bake for 7 mins, until light golden

7. Add the oat drink alternative to the pan, then pour into a blender and blitz until smooth

8. Return to the pan, season with black pepper to taste, then simmer on a low heat for 3 mins more

9. Serve the soup in bowls garnished with the toasted oats, a drizzle of olive oil, and crusty bread on the side, if you like