Roasted yam and garlic soup

November 2, 2014 at 2:42 pm Leave a comment

yam and garlic soup

More soup! After last week’s farmer’s market I spent about an hour chopping and cooking the root veggies and squash I bought. Since then I’ve made beet salad, spaghetti squash casserole and now this soup. All took less than 15 minutes to make since the veggies were all cooked and waiting in the fridge.

Truly a feeling of healthy wholesome-ness, even domestic goddess-ness. 🙂

I know, I know…this will only last a little while longer with baby on the way, so I am trying to enjoy it now before the chaos hits!

Roasted yam and garlic soup
Makes 1 big pot of soup

3-4 medium sized yams, roughly chopped (wash and remove any blemishes, but leave skins on for nutrients and flavour)
6-8 garlic cloves (whole, peeled)
Fresh ground pepper
Pinch of sea salt
1 teaspoon paprika
1 teaspoon fennel seeds
2-3 tablespoons olive oil
2 cups water, plus more for later when blending the soup
1 can white beans
1/4 cup basil pesto (I used Golda’s, which comes in a vegan version if you want to avoid dairy. Or make your own, of course!)

Place yams and garlic cloves in large shallow baking dish. Sprinkle with salt, pepper, paprika and fennel seeds, drizzle with olive oil and pour water over top. Bake in a 350F oven for 45 minutes or until yams are tender. Puree with beans in a blender or food processor – just add enough water to reach the consistency of soup you like. Heat in a saucepan and adjust seasoning as necessary. Pour into bowls and add a swirl of pesto to the top of each.

Delicious with grilled cheese sandwiches.

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Entry filed under: Cooking, Gluten Free, Local food, Recipes, Vegan. Tags: , , , , , .

Happy Halloween! Applesauce, homemade and homegrown

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