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