Creamy Vegan Roasted Sweet Potato Soup

READY IN: 1hr 5mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel the sweet potato and cut into rustic chunks with the red onions.
  • Toss the vegetables in olive oil and Celtic sea salt.
  • Roast in a slow oven for about 1 hour so as not to get any burnt black bits.
  • Bring stock to the boil. Add in roasted vegetables and simmer for about 10 minutes.
  • Allow to cool slightly, and then place in batches with the raw macadamias.
  • Return to the stove, and simmer for a further 5 minutes. Season with Celtic sea salt to taste.
  • Garnish with some chopped coriander and some raw macadamias and devour!
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