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SUNSHINE SOUP

SUNSHINE SOUP

Recipe by @vegangirls_diary

FOR THE SOUP
Two sweet potatoes diced
One butternut squash diced
Two onions diced
Two celery sticks diced
1.5 pint of water
Habanero Chilli flakes
Paprika

FOR THE SHORTBREAD
250g flour
60g sweetener
1tsp salt flakes
1tsp garlic Powder
160g plant butter

20ml truffle oil by Stefania Calugi

A little warm water

Start by sweating off the onion and celery then add in the spices. Once well combined, add in your sweet potato and squash. Sweat for a further 10mins then add the water and boil on a medium heat for 30mins or until soft. Blitz blitz blitz and serve.

For the shortbread, combine the dry ingredients until well mixed. Then add in the butter & truffle oil and mix until it's the texture of sand. Admittedly I had to add water as the dough was too crumbly.. Form a ball with the dough and let it rest in the fridge for 30mins. Once it's chilled, roll with a little flour, and cut whatever shape you like. Bake in the oven for 10mins on 200 degrees. Let it cool and enjoy!

Thank you Becka for this delicious recipe!!

 

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