For the soup
2 purple sweet potatoes washed and chopped (slice a few thin slices to make crisps)
1 head of cauliflower chopped – including the leaves
1 tbsp olive oil
1 onion roughly chopped
2 tbsp olive oil
3 cloves garlic sliced
Organic veg stock in 1.5 pints boiling water
For the Toppings
To make the soup
1 Pre heat your oven to gas mark 5 (190c).
2 Add the chopped and sliced potatoes, cauliflower florets and leaves to a roasting tray then toss to coat them in olive oil, salt & pepper. Roast for approx. 35- 40 minutes until crispy. Set aside.
3 Add the onion to a large saucepan with the oil and cook on a medium heat until the onions are soft. Add in the garlic and cook for a further 30 seconds then add the roast veg (reserve a few cauliflower florets for garnish).
4 Fry for 2-3 minutes then add the veg stock. Blitz the soup with a food processor or hand blender until smooth and creamy. Simmer for 10 minutes, then add salt and pepper to taste.
5 Great topped with a few pieces of roast cauliflower, sweet potatoes crisps and gomashio.