Recipe
Prep Time
0
Cook Time
0
4 - 6 People
Serves
4
Beginner
Difficulty
0
Ingredients
- 2 small purple kara kara sweet potatoes (roughly 1 1/3 cups)
- 2-3 medium to large exotic sweet purple potatoes (roughly 2 cups)
- 1 tsp onion seeds
- 1 tsp garlic powder
- salt to taste
- olive oil to bake
- 1 red onion diced
- 2 cups vegetable stock
- 1 can of butterbeans (roughly 2 cups) sub with chickpeas if you like
- 1 x 400ml can full- fat coconut milk
- some water to top it off if needed
- 1/3 cup nutritional yeast
- salt and pepper to taste
Toppings
- some micro herbs or crusty bread croutons
- coconut cream
- onion seeds
- some chilli-infused oil
Method
- Preheat the oven to 180 degrees Celsius.
- wash and dice the sweet potatoes on a baking tray, drizzle with olive oil, salt, pepper, onion seeds, and nutritional yeast, and roast for about 20-25 minutes until nice and golden.
- Once the sweet potatoes are roasted add them and the rest of the soup ingredients into a large saucepan and bring to a simmer for about 20-30 minutes.
- Let the soup cool before blending and serving the soup with your desired toppings.
