Are you a veggie lover? Hence this quick and simple dish with an exotic twist is for you: Roasted sweet potato and beet with guacamole and passion fruit. The sweet potato and beet wedges are marinated with maple syrup, cinnamon and turmeric. Sweet, salty and fruity flavors coming together on one plate and giving this dish a fresh and moist taste. I am not vegan nor vegetarian, but I like healthy, plant-based food very much! Therefore I am constantly trying out new ways, combinations and preparations of veggies. By the way this recipe is a modified version of Fanny the Foodie’s Turmeric Roasted Sweet Potato which I looove so much and prepared over and over again! Every time in a slightly different version, cause you can basically use all kinds of veggies you find in your fridge. Just marinate them the same way and adjust the baking time slightly if needed.
I am slowly but surely realizing that my days in Switzerland are counted and I literally can’t get enough of my favorite winter foods. Everything will soon and abruptly be replaced with loads of tapas and ice cream in Barcelona [ which is not too bad either – I’m not complaining ]. So this super quick and easy creamy plant-based soup bursting with vitamin A and other goodness made my last 3 evenings! [ And there’s more for tomorrow, yuumm! ] Its gingery-sweet taste combined with crispy kale chips is just irresistible! And hey: everything is prepared in approx. 30 minutes, including the kale chips [ which you should NOT leave out!! ] Bon appetite!
2 garlic cloves
2 tbsp. coconut oil
500 g sweet potato
200 g carrots
1 small piece ginger
100 ml prosecco
800 ml vegetable stock
1 tsp. curry
1 tsp. curcuma
salt & pepper
100 g sour cream
200 g kale (washed & cut)
salt & pepper
- Cut onion and garlic. In a large pot, melt coconut oil and add onion and garlic. Sauté for a few minutes, until the onion is translucent.
- Peel and cut sweet potato and carrot into small cubes and grate ginger.
- Add sweet potato, carrots and grated ginger to the onion, deglaze with prosecco and fill up with stock.
- Cover and simmer for approx. 20 minutes until the veggies are fork-tender. [ Prepare the kale chips while the soup is simmering ]
- Season soup with curry, curcuma, salt and pepper to your taste. Add a pinch of cayenne pepper if you like it more spicy.
- Remove from the heat and, using a hand-held electric blender, puree the soup until smooth.
- Add sour cream and stir. Divide the soup between 4 bowls and top with kale chips.
Preparation kale chips
- Put kale in a big bowl. Marinate it with the juice of one squeezed lemon, a little bit of olive oil, salt and pepper.
- Mix well and spread it an a baking tray covered with baking paper.
- Place the tray in the middle of the oven pre-heated to 180 °C and bake for 10 to 15 minutes until they are crispy like dried autumn leaves. [ stir from time to time ]
Let me know what you liked more – the kale chips or the soup 😉