ROAST THE SWEET POTATO Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway.

ALL SOUPED UP Boil the kettle. Place a large pot (that has a lid) over a medium-high heat. When hot, fry the diced onion for 2-3 minutes until soft and translucent. Add the vegetable stock, cooked chopped tomatoes, and tomato paste. Stir in the gochujang paste to taste (it's spicy!) and season. Pour in 600ml of boiling water and stir through. Pop on the lid and bring to the boil. Once boiling, reduce the heat and gently simmer with the lid on for 10-15 minutes until thickened and reduced.

SMOOTH & CREAMY When the soup has reduced, add in the cooked sweet potato. Pour the soup and sweet potato into a blender or food processor and blend until smooth. Return the soup to the pot and stir through three-quarters of the crème fraîche, reserving a little for garnish. Season to taste. Pop on the lid and keep warm over a low heat, stirring occasionally if necessary.

TOASTIE TIME Butter each slice of country loaf on one side. Place a large pan over a medium heat. When hot, place two slices in the pan, bumered-side down. Sprinkle the grated mozzarella and some seasoning on top. Close up with the other two slices, buttered-side up. Allow the toasties to grill on one side for 2 minutes until beginning to brown. Flip over and grill for 2 minutes on the other side. On completion, the bread should be golden and the cheese melted. Allow to drain on some paper towel before serving.

WARM THE BELLY & THE SOUL Fill up two bowls with tomato and roast sweet potato soup. Stir through the remaining crème fraîche and garnish with a sprinkle of fresh, chopped chives. Serve the cheese toasties on the side for dunking. Scrumptious!