- 600g new potatoes, washed
- 5 tbs orange juice
- 2 tbs olive oil
- 1 large leek, washed, chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, chopped
- 2 bay leaves
- 1 cup (250ml) low salt vegetable stock
- 4 cups (1 litre) So Good™ Unsweetened Coconut & Almond milk
Orange and almond spiced crumb
- 1 orange, zest
- 1/4 cup ground almonds
- 2 tsp desiccated coconut
- 1 tbs chia seeds
- Preheat the oven to 180°C.
- Scrub and rinse the new potatoes and place in a large roasting dish with half of the orange juice and olive oil. Season to taste and toss together. Roast in oven for 35 minutes until tender. Remove from oven and leave the potatoes to cool. Place in a large bowl and mash flesh with a potato masher.
- Heat other tbs of olive oil in a large heavy-based saucepan over a medium heat. Add the leeks, celery and garlic with the bay leaves. Cook until soft on a low heat, for about 10 minutes. Remove the bay leaves from the vegetables. Stir in the potatoes, the stock, and So Good™ Unsweetened Coconut & Almond Milk. Bring to the boil, reduce heat and simmer for 5 minutes.
- In a blender or food processor, or using a hand blender, puree the vegetables down to a paste. If too thick, add a little more So Good™ Unsweetened Coconut & Almond Milk. Return to the pan. Stir and continue to heat through for 10 minutes.
- Whilst the soup is heating, prepare the crumb by mixing together the ground almonds, orange zest, coconut and chia seeds. Spread over a lined baking tray and toast in 180°C oven for 8 minutes until golden.
- Season soup to taste, sprinkle with the orange & almond spice crumb and serve immediately.
- Jerusalem artichokes can be used as a substitute, or even yams or kumara. Jerusalem artichokes are knobbly tubers that grow underground and need to be washed well before using. Use a scrubbing brush to remove all the dirt in crevices.
- For a gluten free option, choose gluten free stock
Saturated Fat (g)3
Dietary Fibre (g)5.8