Try this sweet and creamy, irresistible soup and serve with it crusty bread!
Ingredients
9 OZ / 250 G sweet potato
9 OZ / 250 G winter squash
2 OZ / 50 G macadamia
2 TBSP parsley
2 TBSP crème fraiche
3.5 OZ / 100 G yellow onion
21 OZ / 600 ML vegetable stock
2 SPRIG thyme
2 CLOVES garlic
1 TSP cumin powder
1 TBSP vegetable oil
Directions
Add your macadamia nuts to the mixing bowl along with your parsley. Chop in TURBO mode for 5 seconds. Remove from the mixing bowl, then reserve for later. Clean the bowl out well.
Peel your garlic and onion, roughly chop the onion, then add to the mixing bowl along with your garlic and picked thyme. Chop for 8 seconds / speed 8. Scrape down the sides of the mixing bowl.
Add your vegetable oil and cumin to the mixing bowl. Sauté with the measuring cup removed for 5 minutes. Once cooked, scrape down the sides of the mixing bowl.
Peel your sweet potato and squash, then roughly chop. Add to the mixing bowl. With the measuring cup inserted, chop the vegetables for 10 seconds / speed 6.
Add your vegetable stock to the mixing bowl. Cook your soup for 20 minutes / 212°F|100°C / speed 2 / stir.
Once your soup is cooked, add some seasoning and nuts mixture, then adjust the consistency with more stock if desired. Blend your soup for 20 seconds / speed 8.
Place your soup into a bowl and garnish with the macadamia mix and crème fraiche.
