01/30/2019Meal soups - Main courses - Starters

Roasted Sweet Potato Cream

Name: Roasted Sweet Potato Cream
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 3 serv.
Cuisine: Vegan
Ingredients: 2 sweet potato; 1 onion; 2 tbsp sesame; 2 tbsp olive oil; 1 tbsp paprika; salt; pepper; 150 mL soy cream

Autumn / Winter Batch cooking Low budget Gluten-free

For: 3 serv.Difficulty: EasyPreparation: 15 minCooking: 45 min

Ever tried roasting your veggies before making a soup? I do that all the time because I'm too lazy to watch them cook, ahah ;) So for all the slackers like me: you just put everything on a baking tray in the oven, and you can go chill in your bath, on your balcony, at the neighbors', or whatever you want!

Here, it'll be sweet potatoes, because... sweet potatoes, right? No need for an explanation. But feel free to play around with your choice of veggies: squash and bell peppers, cauliflower and nicely roasted potatoes, parsnips...

Servings

Ingredients

Cups

-sweet potato 2
-onion 1
-sesame 2 (tbsp)
-olive oil 2 (tbsp)
-paprika 1 (tbsp)
-salt
-pepper
-soy cream 150 (mL)

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Steps

Peel the sweet potatoes and the onion. Roughly chop them.
Mix the vegetables with sesame, oil, paprika, salt, and pepper. Spread them out on a baking sheet lined with parchment paper.
Bake for 45 minutes at 200°C (392°F).
Blend the vegetables with 1L of water and the soy cream. Adjust the amount of water to achieve the desired texture and correct the seasoning. Serve with small croutons.