Sweet Potato and Almond Soup ~ Meal
Feature image by Levata
This soup is topped with crunchy bits which adds beautiful texture to this lovely sweet creamy soup.
Guide
This is an approximate amount for one person. Many recipes define how much you should eat. Let your tummy be your guide.
Ingredients
For one
1 sweet potato depending on size
1-2 cups of almond mylk
Flaked almonds
1 stalk of Cavalo Nero or Tuscan cabbage ripped off stalk (optional)
Olive oil
Salt and pepper
Preparation
Heat oven to 180 deg C
Peel sweet potatoes, keep peel and cut the potato into rough small chunks.
Place sweet potato chunks on one side of the baking tray, the Tuscan cabbage and sweet potato peels on the other side. Sprinkle salt and olive oil on everything.. After 10 mins check the peels and cabbage, remove if crispy. Bake chunks for approx. 20 mins or until chunks are tender (you should be able to put a knife through it easily).
Place chunks in a blender, and enough mylk to cover the vegetables. Blend and add more stock until desired consistency.
Season accordingly, place in a bowl, top with roasted sweet potato peels, Tuscan cabbage and flaked almonds. Enjoy.
Words By
Anita La Forgia
Life learner, multipotentialite, lifestyle elevator and creator
A treechanger who cooks to elevate life. Anita is passionate foodie using local, quality and seasonal ingredients. Living in the Macedon Ranges in Victoria she frequents the local farmers markets each week, with her beloved luggy. Her grandparents instilled the life skills of sustainable living, before sustainable living was a buzz word. She grew up in a restaurant and completing her International degree at César Ritz colleges in Switzerland, the heart land of hospitality, food and service.
Feature image: @notjustanita