1. Heat the oil in a saucepan, add the garlic, onion and one third of the rosemary, cook on a medium heat for 5 minutes.

Add the semi-dried tomato puree and cook for 1 minute.

2. Add the carrot, potato and sweet potato, and cook for a further 6 minutes.

3. Transfer to a slow cooker set on high (preheated), and add the stock, salt and pepper. Cook for 5 hours, or until the

Vegetables are soft.

4. Puree the soup either with a stab mixer, or in a food processor. If using food processor, return the soup to the cooker.

Add the remaining rosemary and heat through before serving.