Roasted Sweet Potato and Apple Soup
Recipe By Danielle Renov
- Cooking and Prep: 2 h
- Serves: 8
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Contains:
Ingredients (8)
Main ingredients
Start Cooking
Roast Sweet Potato and Apple Cubes
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Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
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Lay Gefen Parchment on two baking sheets and spread potato and apple cubes on pans. Drizzle two tablespoons of extra-virgin olive oil over and sprinkle one teaspoon salt and half a teaspoon pepper over each sheet tray.
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Place in the oven and roast for 45 minutes.
Prepare the Soup
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Meanwhile, place a large pot over medium heat.
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Add remaining tablespoon extra-virgin olive oil, leeks, remaining half teaspoon salt and quarter teaspoon pepper. Cover pot with lid and allow leeks to sweat for 15 minutes, stirring every five.
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Remove cover, reduce heat to low, and cook for another half hour, stirring every so often so that leeks don't brown.
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Add roasted sweet potatoes and apples to cooked leeks. Pour in stock.
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Bring soup up to a boil, then reduce heat and simmer for 30 minutes.
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Add almond milk and blend soup until smooth and silky. Taste to adjust seasoning and serve hot!
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too much pepper
Recipe says to add a teaspoon of pepper to each pan - that is a mistake and should be only half a tsp. (Ingredient list only has 1 1/4 tsp total) Came out way too spicy. Otherwise delicious!
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too much pepper
Recipe says to add a teaspoon of pepper to each pan - that is a mistake and should be only half a tsp. (Ingredient list only has 1 1/4 tsp total) Came out way too spicy. Otherwise delicious!
Please
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