Sweet Potato Soup with Almonds

Ingredients

• 300 grams sweet potatoes, peeled and cut into 1 inch cubes
• 8-10 almonds
• 1 tablespoon butter
• 1 teaspoon olive oil
• 1 teaspoon finely chopped celery stalk
• 1 teaspoon finely chopped garlic
• 1 medium onion, roughly chopped
• 4-5 cups vegetable stock
• Salt to taste
• Crushed black peppercorns to taste + for garnish
• 1½ cups almond milk
• 2 tablespoons fresh cream + for garnish
• Chopped fresh chives for garnish
• Breadsticks to serve

Method

1. Heat butter and olive oil in a deep non-stick pan, add celery and garlic and sauté for 1 minute. Add onion, mix and sauté till it turns translucent. 
2. Add almonds, mix well and cook for 1 minute. 
3. Add sweet potatoes, mix and sauté on high heat for 2-3 minutes. Add vegetable stock and mix well. 
4. Add salt and crushed black peppercorns, mix and let the mixture come to a boil. Cover and cook for 15-20 minutes. Switch the heat off and blend the mixture with an electric hand blender till smooth. 
5. Add almond milk and mix till well combined. Add 1 cup water and mix well. Switch the heat on again and cook till the mixture comes to a boil. Switch off the heat again.
6. Add fresh cream, mix and transfer into serving bowls. Garnish with fresh cream, chives and crushed black peppercorns. Serve hot with breadsticks.