A simple plant based puree (or thick soup) with deep flavours of roasted sweet potato, onion and a whole head of garlic. An absolute perfect warming dish.
- For the puree or (thick) soup, you’ll need:
- 2 medium sweet potatoes, diced
- 1 yellow or white onion
- 1 whole head of garlic
- 1 tablespoon of tahini
- about 2 cups water
- ½ – 1 teaspoon turmeric
- Celtic sea salt and black pepper, to taste
- For the Cashew Cream you’ll need:
- 1 cup raw cashews, soaked in water overnight or for about 15 minutes
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Celtic sea salt
- 2 tablespoons coconut oil, melted
- Drain and rinse the cashews, then place in a food processor and process for about 4 minutes, until a paste has formed. Add the vinegar, lemon juice and salt, and process for 2 to 3 minutes longer into a smooth cream. While the machine is still running, add the coconut oil, and process shortly to blend. Scoop the cashew cream into a little bowl, set aside to serve when the soup is ready.
- Preheat your oven to 225°C / 440°F.
- Peel and dice the sweet potato, peel the onion and cut into wedges. Part the garlic head in half.
- and put the sweet potato, onion, garlic on parchment paper – seasoning with salt and pepper.
- Roast until the veggies start to brown and the sweet potato has softened, this will take about 15-20 minutes.
- Transfer the roasted veggies to a pan, but first remove the peel from the garlic cloves. Add water and turmeric to the pan.
- Bring to a boil and remove from the heat. Add tahini and mix/blend the soup a bit or until smooth. Add a tablespoon of cashew cream (of more if you wish). You can also add the cream when serving. Add more water if you prefer a (thick) soup instead of a puree. And optionally add more salt and/or black pepper.
- topping suggestion :
- chia seeds, sesame seeds, sunflower seeds, chive, chili flakes, and/or sliced onion greens.
- Any leftover cashew cream will stay good in the fridge for up to a week (make sure to cover it)