Soup, VegetablesAlison Lambert

Soup, VegetablesAlison Lambert

ROASTED YAM AND MAPLE SOUP
Serves 6-8

1.5kg yams, washed
75 ml maple syrup
90 ml olive oil
2 onions, chopped
3 cloves garlic, chopped
Pinch cayenne pepper
1 litre vegetable stock (may need more if to thick)
Salt and ground black pepper
Roasted seeds (something to crow about) great scattered on top for a crunchy healthy garnish

Preheat oven 190`C
In a large bowl combine yams, maple syrup and oil. Pour into a roasting tray and cook for about 30 minutes. Give the tray a shake every so often to prevent any yams burning.
Meanwhile in a good size pot add some oil and sweat off the onions and garlic until soft - about 10 minutes.
Once the yams have caramelised add them to the pot and if there is a lot of sticky bits left on the pan, add a little stock and scrap all them into the pot (lots of flavour). Add the remainder stock, pinch of cayenne and season lightly. Bring to the boil, reduce the heat and simmer for 20 minutes.
Puree with hand blender or in food processor, return to heat and check flavour. Adjust seasoning if needed. Bring back to the boil and serve.