ROASTED SWEET POTATO SOUP

Christmas in your mouth, hands down.

Yields4 Servings
Prep Time10 minsCook Time50 minsTotal Time1 hr

HERE’S WTF YOU NEED:
 2 large sweet potatoes, skin on and chopped
 2 red peppers, chopped (capsicums)
 1 large brown onion, chopped
 3 tbsp olive oil
 salt to taste
 1 tbsp paprika
 1 tbsp chilli flakes, and more for garnish
 ½ cup almonds, toasted and chopped
 ½ cup chicken stock
 1 can coconut cream
 3 tbsp honey
 1 tbsp balsamic vinegar
 sourdough bread, toasted

HERE’S WTF YOU DO:
1

Line a baking tray with parchment paper and lay down your sweet potatoes, peppers and onions. Drizzle olive oil over them and season well with salt, paprika and chilli flakes. Pop this into the oven for 30 minutes, your veggies should be roasted and your onions almost beginning to caramelize.

2

Once done, leave aside to cool. Meanwhile, toast your nuts.

3

Thereafter, blitz your roasted veggies along with its juices and half the almonds.

4

Add this blitzed goodness to a pot, along with the stock and coconut cream, stirring well. To this, add the honey and balsamic vinegar, season with salt to taste and let this heat through for about 10 minutes.

5

Toast your bread, serve up and garnish with remaining almonds and chilli flakes.
Now slurp!

Ingredients

HERE’S WTF YOU NEED:
 2 large sweet potatoes, skin on and chopped
 2 red peppers, chopped (capsicums)
 1 large brown onion, chopped
 3 tbsp olive oil
 salt to taste
 1 tbsp paprika
 1 tbsp chilli flakes, and more for garnish
 ½ cup almonds, toasted and chopped
 ½ cup chicken stock
 1 can coconut cream
 3 tbsp honey
 1 tbsp balsamic vinegar
 sourdough bread, toasted

Directions

HERE’S WTF YOU DO:
1

Line a baking tray with parchment paper and lay down your sweet potatoes, peppers and onions. Drizzle olive oil over them and season well with salt, paprika and chilli flakes. Pop this into the oven for 30 minutes, your veggies should be roasted and your onions almost beginning to caramelize.

2

Once done, leave aside to cool. Meanwhile, toast your nuts.

3

Thereafter, blitz your roasted veggies along with its juices and half the almonds.

4

Add this blitzed goodness to a pot, along with the stock and coconut cream, stirring well. To this, add the honey and balsamic vinegar, season with salt to taste and let this heat through for about 10 minutes.

5

Toast your bread, serve up and garnish with remaining almonds and chilli flakes.
Now slurp!

ROASTED SWEET POTATO SOUP

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