Roast Purple Sweet Potato and Cauliflower Soup

Serves: 4

You will need

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
Salt
Pepper
1 onion roughly chopped
2 tbsp olive oil
3 cloves garlic sliced
Organic veg stock in 1.5 pints boiling water
Salt
Pepper

For the Toppings

Gomashio



Directions

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.

Recipe courtesy of Niki Webster founder of RebelRecipes.com  and Instagram.com/rebelrecipes 



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