a) Preheat your oven to 240°C/220°C fan/gas mark 9. 

b) Chop the sweet potatoes into 2cm chunks (no need to peel).

c) Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

d) When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.

a) Meanwhile, trim the root and dark green leafy part from the leek and discard.

b) Halve lengthways, then thinly slice.

c) Heat a drizzle of oil in a large saucepan on medium-high heat.

d) Once hot, add the leek and season with salt and pepper. Cook the leek, stirring occasionally, until softened, 4-6 mins.

a) While the leek fries, peel and grate the garlic (or use a garlic press).

b) Drain and rinse the butter beans in a sieve. 

c) Once the leek has softened, add the garlic to the pan and fry until fragrant, 1 min.

a) Stir in the creme fraiche, vegetable stock paste, sun-dried tomato paste, butter beans, sugar and water for the soup (see pantry for both amounts).

b) Bring to the boil, then reduce the heat and simmer until thickened, 4-5 mins.

a) Meanwhile, halve the ciabatta. Toast the ciabatta halves in your toaster until golden.

b) When the soup has thickened, stir in the cheese and spinach, until the cheese has melted and the spinach is wilted and piping hot, 1 min.

c) When the sweet potato is roasted, stir it into the soup.

d) Taste and season the soup with salt and pepper. Add a splash of water if it's a little too thick.

a) Share the soup between your serving bowls.

b) Cut the ciabatta slices into triangles and serve alongside for dipping.

Enjoy!