Looking for new sweet potato recipes? This potato is very versatile and can be used in so many wonderful recipes. Such as our gluten free pasta gnocchi recipes, soup recipes and even for dessert in this cookie recipe.
This soup offers a nice sweet and spicy combination of flavors! If you prefer you can have the soup alone, or as shown in the picture add your favorite variation of vegetables and add pumpkin gnocchi to this soup recipe which adds a nice burst of color.
I love that make enough to enjoy the next day for lunch or dinner. When you have food allergies and are so limited on what you can eat it is nice to have leftovers for a quick meal, a great way to plan ahead for a busy week!
Start by peeling and quartering the potatoes and dice the onion.
Place into a baking pan, drizzle lightly with olive oil and sprinkle Rosemary, Thyme, Ginger, All Spice, Pepper, Paprika and Lavender (approx. 1/8 tsp of each).
Mix together to evenly coat and place potatoes and onions in the oven for 30-40 mins (until soft).
Next clean and dice the remaining vegetables.
I like to peel the carrots, parsnips and rutabaga and dice. Then dice the broccoli, cauliflower and mushrooms.
Place the Broccoli, Cauliflower, Parsnips, Carrots, Rutabaga, Mushrooms in a baking dish.
Lightly drizzle with olive oil and sprinkle with Rosemary and Thyme, toss to coat evenly.
Place in the oven for 20 mins (take out early if you like them crunchy).
Once the potatoes and onions are soft toss into blender, add 1 cup of Rice milk, 2 cups of stock and 1/4 tsp cayenne pepper.
Blend ingredients and add additional stock as needed. I used the entire 32 fl oz stock however if you want the potato soup to be thicker use less.
Pour the soup into a pot and add in the roasted vegetables and pumpkin gnocchi, heat on medium low heat until warm (approx 101- 15 mins).