Sweet Potato Soup with Roasted Cauliflower & Prunes
Preparation
45
minutes
Servings
4
persons
Nutrition
410
calories
Ingredients
600 g sweet potatoes1 onion
1 garlic clove
½ chilli pepper
3 tsp olive oil
800 ml vegetable stock
100 g whipping cream
Salt and pepper
Juice and finely grated zest of ½ organic lime
120 g Sunsweet prunes
1 tsp sesame seeds
250 g cauliflower florets
2 spring onions
1 tsp black cumin seeds
Instructions
- Peel and dice the sweet potato. Peel and dice the onion and garlic. Remove seeds and pith from chilli pepper then wash and chop it.
- Heat 2 teaspoons of oil in a large pan. Briefly sweat the sweet pota-toes, onion, garlic and chilli pepper in the oil. Pour in the vegetable stock, cover and cook on a medium heat for 20-25 minutes until the vegetables are soft. Add the cream and blend with a hand blender until smooth. Season to taste with salt, pepper, lime juice and zest. Halve the prunes and add to the hot soup.
- Roast the sesame seeds in a dry frying pan until they are golden brown and allow them to cool on a plate. Blanch the cauliflower flo-rets in boiling salted water for 2 minutes, drain and plunge in cold water, drain well and then cut in half. Heat the remaining olive oil in a pan, place the cauliflower florets with the cut surface face down in the pan and fry briefly until golden brown. Wash the spring onions and cut them diagonally into thin slices. Pour the soup into bowls or soup plates, arrange the cauliflower florets over the soup and sprin-kle with the spring onion slices, black cumin and sesame seeds be-fore serving.
Tip: Scatter crispy bread cubes over the soup or serve with slices of toasted bread. Season the soup with smoked salt. You could use coconut milk instead of whipping cream.
Recipe Categories
Starters and Appetizers,
