Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Roasted Apple, Onion and Sweet Potato Soup

Soup - Fruit - -

INGREDIENTS

1 1/2 t fennel seeds
1 t cumin seeds
450 g / 1 lb baby onions, quartered
3 large sweet potatoes, peeled and roughly chopped
3 apples (ie granny smith)
3 T olive oil
900 ml / 1 1/2 pints vegetable stock
Salt and pepper to taste
Handful of fresh tarragon leaves to serve

METHOD

Preheat oven to 230C/450F. Dry fry the fennel and cumin seeds in a heavy-based frying pan over a moderate heat, turning frequently for 3 minutes or unti they start to go brown and pop. Coarsely crush the seeds using a pestle and mortar.

Put the onions and sweet potatoes into a roasting dish. Core and roughly chop the 2 apples and add them to the dish. Sprinkle the crushes seeds over the vegetables and apples and season with salt and pepper. Drizzle 2 T olive oil over the top. Roast for 25 minutes, then turn the vegetables over and roast for a further 25 minutes. The onions should be tender when pierced with a knife. Remove 2 potato chunks and 8 onion quarters and set them aside.

Put half the remaining vegetables into a food processor with half the stock and process to a smooth paste. Transfer to a saucepan. Repeat with the reminaing vegetables and stock. Warm the soup over a gentle heat.

Chop the reserved apple and saute in some olive oil along with the reserved onion and potato until golden. Add to the soup and warm through.

Serve in 4 bowls with a scattering of tarragon leaves.

posted by Mr Falafel

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