Sweet Potato & Roasted Squash Soup
A fantastic recipe from Marlene Watson-Tara. Marlene's work focuses on food, nutrition and the effect it has on our bodies and our planet.
1 umami instant stock sachet or organic stock cube
1 large sweet potato
1 butternut squash
Pinch sea salt
5 cloves garlic
1 large onion, finely diced
½ tsp Seaweed Agogo Kombu Mix
Swirl of Vegan Creme Fraiche
Pre-heat the oven to 180C/360°. Mix the stock with 4 cups of boiling water and set aside. Cut the sweet potato and squash in half lengthways. Massage the cut sides with a little sea salt. Place the vegetables cut side-down in a shallow roasting tin lined with parchment paper. Add the garlic cloves (in their paper). Place in the centre of the oven for 35-40 minutes or until the vegetables are tender.
When the vegetables are cool, scoop out the flesh from the potato and squash discarding the seeds. Peel the garlic and add the cloves to a saucepan with the stock along with the vegetables, the diced onion and Seaweed Agogo Kombu mix. Bring to a boil covered, and simmer for 25 minutes, stirring occasionally. Using a high-speed blender, puree until smooth and creamy. Serve in bowls and stir in a swirl of two of vegan crème fraiche.
Note: Kombu is an essential ingredient used in the Japanese noodle broth dashi but can be added to vegetables, soups, stocks, grains, beans, or stew dishes. Seaweed, like kombu, has been consumed in various parts of the world, particularly in the far east for many centuries and for good reason. It has been linked to health and longevity. Naturally rich in antioxidants, vitamins, minerals, and healthy fats, kombu provides plenty of health benefits. Mostly available fresh or dried, it can also be used in powdered form such as this fabulous product from Seaweed Agogo. Enrich your daily meals with the added health benefits of these condiments.