Roasted Garlic Maple Aioli
Main dishes, Paleo, Salads
If you’ve followed us for more than about 2 hours you’ll know we LOVE breakfast and brunch! Weekday breakfasts we mostly keep simple and I often eat something on the…
Autumn taunted us for a few days last week with lower temperatures and I was instantly ready to dig out the pumpkin pie spice, start Christmas shopping and curl up by the fire. Alas, it then withdrew and we’re back up at 100F outside with iced coffees in hand. Autumn, we’ll see you soon (please). So given the heat I really didn’t set out to make soup but as happens more and more now I get a weekly produce box, the ingredients in the fridge spoke to me.
A sweet lady at work asked me if I wanted a huge box of pomegranates from her tree. Well, who would say no to that?! So I said yes and they sat on my coffee table for a week looking at me. Later that day the veg box arrived and it was full of the largest sweet potatoes I’ve ever seen. Fall root veggies always say soup to me but a bowl of soup wouldn’t be the first place I’d think to use pomegranate seeds. With a whole box to use though, I’ve already done everything I know and I needed something new. The sweet crunchy seeds are actually the perfect addition to the warm, creamy soup!! They add a fun burst of tart, freshness in the middle of the soup – I was surprised at how good it was! To me even the best soup can get a little boring if it’s lots of mouthfuls of exactly the same taste so this is the perfect remedy.
A little tip: To adorn the coffee table whole intact pomegranates are going to be best, but for eating you actually want the less attractive already splitting open ones. Those are the ones that are ripe and sweet and perfect! So don’t judge the book by it’s cover on this one, pick the ugly duckling!
Recipe:
Makes 2 large servings or 3 small ones!
1 medium sweet potato
3 carrots
1/2 onion, chopped
2 cloves garlic
1/2 cup good stock
1/2-1 cup fresh cashew coconut milk (or any nut milk but that’s my favourite home made one!)
A good dose of salt and pepper
A pinch of cinnamon
1/2 cup Pomegranate seeds to top
Chop the sweet potato and carrots into chunks and steam them until they’re soft when you prod them with a fork. At the same time, sauté the onion over a medium heat in a little coconut oil until it’s translucent and softened. Let them cool and throw them in a good blender with the veggies, stock, 1/2 cup milk and a pinch of cinnamon, salt and pepper. Blend it all up until its completely smooth and then taste test. If you want it thinner more milk 1/4 cup at a time, and add more salt and pepper to taste. Pour into a container to store/freeze or back into a pan to warm if you’re going to eat it right away. I split it and did both. Then top your yummy bowl with a good handful of juicy pomegranate seeds and dive in!
A little tip: I actually ate mine cold for lunch the next day with more seeds and it made a delicious chilled soup so that’s what I’ll be doing until it cools down!!
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