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 



Related recipes

Hummus topped with Chermoula Chickpeas

Hummus topped with Chermoula Chickpeas


Lemon Marinated Barbecue Chicken

Lemon Marinated Barbecue Chicken


Kale, Goats’ Cheese and Cornish New Potato Salad

Kale, Goats’ Cheese and Cornish New Potato Salad



Subscribe to our newsletter