Sweet potato, cauliflower soup

Ingredients

1 brown onion, roughly chopped.

1 peeled garlic clove,

4 cups of chopped sweet potatoes, skin on for extra nutrition,

1/4 cauliflower head cut into florets,

2 tablespoons of extra virgin olive oil,

salt and pepper for seasoning,

1 teaspoon of tomato paste

2 tablespoons of chia seeds,

basil leaves

 

Method.

Heat up the oil in a large pot, add all the chopped vegetables and cook over medium heat for 3-4 minutes to slightly caramelize.

Add enough water to submerge the vegetables by 2-3 cm, add tomato paste and season with salt.

Turn the heat to low and cook for 20 minutes.

Add the chia seeds and cook for a further 10 minutes.

Turn off the heat.

Using a stick blender, bliz to your desired consistency (I like a few chunks in there, but my kids don’t…). If too thick, add a little water to loosen it.

Top with basil leaves and a drizzle of chillie oil, or, if you have it, a dairy free pesto (to keep it vegan. Use normal pesto if you don’t mind dairy). Enjoy and keep warm!! Xx