You may also like
Categories:Viewed: 50 - Published at: 8 years ago
Ingredients
- 3 tablespoons cold pressed extra virgin olive oil
- 2 large red onions, quartered
- 4 lbs sweet potatoes, peeled and cut into large rustic chunks (2 Kg)
- 8 cups vegetable broth
- 1/2 - 1 cup raw macadamias (soaked for 4-6 hours)
- whole raw macadamias (to garnish)
- chopped cilantro or coriander, to serve
Method
- Peel the sweet potato and cut into rustic chunks with the red onions.
- Toss the vegetables in olive oil and Celtic sea salt.
- Roast in a slow oven for about 1 hour so as not to get any burnt black bits.
- Bring stock to the boil. Add in roasted vegetables and simmer for about 10 minutes.
- Allow to cool slightly, and then place in batches with the raw macadamias.
- Return to the stove, and simmer for a further 5 minutes. Season with Celtic sea salt to taste.
- Garnish with some chopped coriander and some raw macadamias and devour!
