Very deep bowls so it looks like I haven't got much but there is quite a bit in there.
2 large carrots
1 large sweet potato
1 red onion
1/2 tsp cumin
1 veg stock cube
A little black pepper
Boil sweet potato and carrot until softened, fry onion in a little oil, add tomatoes and apple and fry a little longer. Once the veg are cooked add to the blender with stock made from the water the veg were boiled in ( or steamed, I usually steam them it just takes a little longer).
Add onion, tomatoes and apples to the blender along with the cumin and pepper, blitz. This amount served three of us with bread, I had gluten free toast with mine. It could be stretched much further but I like it quite thick so not as much water. I also made vegan lasagne for four but I will share that some other time.