Sweet potato, cauliflower soup

Ingredients

• 1 brown onion, roughly chopped.

• 1 peeled garlic clove,

• 4 cups of chopped sweet potatoes, skin on for extra nutrition,

• 1/4 cauliflower head cut into florets,

• 2 tablespoons of extra virgin olive oil,

• salt and pepper for seasoning,

• 1 teaspoon of tomato paste
  

• 2 tablespoons of chia seeds,

• basil leaves

Method.

1. Heat up the oil in a large pot, add all the chopped vegetables and cook over medium heat for 3-4 minutes to slightly caramelize.

2. Add enough water to submerge the vegetables by 2-3 cm, add tomato paste and season with salt.

3. Turn the heat to low and cook for 20 minutes.

4. Add the chia seeds and cook for a further 10 minutes.

5. Turn off the heat.

6. Using a stick blender, bliz to your desired consistency (I like a few chunks in there, but my kids don’t…). If too thick, add a little water to loosen it.

7. Top with basil leaves and a drizzle of chillie oil, or, if you have it, a dairy free pesto (to keep it vegan. Use normal pesto if you don’t mind dairy). Enjoy and keep warm!!