Sweet potato turmeric soup with walnut butter and buckwheat crackers

Sweet potato turmeric soup with walnut butter and buckwheat crackers

Course Main Course, Side Dish, Soup
Cuisine Indian

Ingredients
  

Spiced sweet potato turmeric soup

  • 1 sweet potato, peeled and sliced in cubes
  • 2 carrots, sliced
  • 1 small red onion, thinly chopped
  • 3 garlic cloves, minced
  • 2 cm ginger, shredded
  • 1 tbsp extra virgin olive oil
  • 150 ml coconut oil, can
  • 4 tbsp walnut butter (can be replaced with almond butter)
  • 1 liter vegetable stock
  • 1 tsp turmeric
  • slat pepper for taste

Activated buckwheat crackers

  • 1/4 cup chia seeds
  • 1.5 cup warm water
  • 1/2 cup activated buckwheat
  • 1.5 cup sunflowers seeds mixed with pepitas
  • 1/2 cup line seeds
  • 1/2 tsp oregano
  • pinch of salt

Instructions
 

Spiced sweet potato turmeric soup

  • Heat olive in the large saucepan. Add onion and saute until soft, but not burnt. Add garlic, chilies, and ginger and saute another 1 minute. Add turmeric, carrot and potato. Toss everything together and cook 1 more minute.
  • Add vegetable stock, mix and bring to boil. Simmer 10-15 minutes until carrots and potato are soft. Set aside and wait until soup cool down.
  • Blend the cooled mixture in the blender adding 4 tbsp of walnut butter.
  • Put mixture back to saucepan. Add coconut milk, mix and bring to boil on low heat.
  • Serve soup with parsley on top and buckwheat cracker on site.

Activated buckwheat crackers

  • Preheat oven to 140 C.
  • Mix all ingredients together and set aside for 20 minutes.
  • Line baking tray with the baking paper and pour over the mixture. Form a thin layer with no gaps and bake until golden and crispy (about 1 hour). Cool and cut into pieces.
Keyword recipe, sirtfood

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