I can’t take credit for the recipe, it’s been adapted from one given to me from an Australian cookbook…its incredibly yummy, and very good for you!
3 cups of sweet potato, cut into 3cm cubes
1 leek (both white and green parts), cut in half, washed and thinly sliced
2 tsp cooking oil
1 garlic glove, minced
1 Tbsp grated ginger
1.5litres basic vegetable stock
1 medium broccoli head, small florets and thin slices of tender stalk
2 cups of seasonal leafy greens such as kale or spinach
½ cup cashew nuts
1 tsp sea salt
¼ large bunch flat leaf parsley
Fruity, high quality extra virgin olive oil
What to do
Preheat the over to 200 Celcius
Toss the sweet potato in oil to coat, place on a roasting tray, and roast for 25-30 minutes, or until the potato is tender inside and golden outside.
In a large, heavy-based saucepan or flameproof casserole, sauté the leek in cooking oil for 8-10 minutes or until soft and golden. Add the garlic and ginger, sauté another 2 minutes. Next add all the stock. Add the broccoli pieces, leafy green, roasted sweet potato (whenever its ready, it can be added a little later if necessary), cashews and salt. Simmer, covered, for 15-20 minutes or until the vegetables are tender. Add three quarters of the chopped parsley (it will cook almost instantly in the hot soup).
Turn off the heat and puree the soup either with a and held blender or a food processor. Reheat then mix in a few grinds of peppercorn and taste for seasoning. Garnish with remaining parsley and a glug of olive oil.