Cooking: 60 minutes
1 kg sweet potato, peeled and diced
500g zucchini, grated
1 brown onion, finely chopped
3 sticks of celery, finely chopped
3 litres of vegetable stock
1 sheet of puff pastry
150g grated cheese
4 spring onion, finely diced
1 clove of crushed garlic.
Heat a large saucepan and add a splash of olive oil, tumble in the onions and celery and fry until soft then add the sweet potato and pour in the vegetable stock, bring to a boil and turn down to a simmer for 45 minutes.
Heat a fry pan and add a splash of olive oil then fry the zucchini until it has softened then place into colander and allow the juice to drain.
Cut the puff pastry into 4 cm strips, mix together the cheese, spring onion and garlic until all combined then spoon the mix onto the strips of pastry.
Roll the pastry up to form scrolls then bake on a baking paper lined baking tray for 15 minutes at 190oC.
Stir the drained zucchini through the sweet potato soup and serve with at least 1 scroll per serve.