Vegetables cream soup with sweet potatoes chips
- 1 red onion
- 2-3 carrots
- 1 parsnip
- A few sprigs of flat leaf parsley
- 1 garlic clove
- A stalk of celery or a piece of celeriac, either is fine
- 1 small zucchini
- Bay leaf
- Salt, pepper
- ½ tsp dry coriander
- ½ tsp marjoram
- ½ can of full fat coconut milk
- 2 large sweet potatoes
In a large pan place the veggies, add approx. 0.5 litre (1 pint) of water.I personally don’t like my sup to thick so this proportion ale perfect for me but fell free to make a changes to according to your preferences.
Before adding the onion, brown it a bit over the burner/flame. Add the bay leaf, salt and pepper. Cook until soft, then add the herbs. Cook for another 5 minutes. Remove the bay leaf and pour your soup into the blender together with the coconut milk. Blend into a smooth cream.
Peel and roughly cut sweet potatoes into thickish rectangles. Add salt and pepper and herb mix, sprinkle with olive oil. Place neatly onto a tray lined with greaseproof paper. If you arrange them in one layer, they will cook quicker and more evenly.