CORIANDER SWEET POTATO SOUP WITH BUCKWHEAT GRANOLA
HOW TO PREPARE
In a pot combine the ingredients for the soup, through 3 cups of the vegetable broth. Bring to a boil, reduce to a simmer, and cook until the rice and sweet potatoes are tender. Pour the soup into a blender and puree until smooth; adding more broth as needed. Transfer the soup back to the pot. Bring back to a warm temperature and stir in the lemon juice followed by the heavy cream.
While soup is cooking, heat oven to 325˚F. Combine the oats, buckwheat, and pepitas in a bowl. Warm the coconut oil, brown rice syrup, and salt together in a small pot or bowl. Pour over the oats and stir until the granola is well-coated. Spread into a thin layer on a sheet tray. Bake, stirring once or twice, until the granola has browned and is crisp. Remove from oven, let cool, and break into pieces.
Divide the soup into two bowls and top with granola before serving.
- 1 1/2 pounds sweet potatoes
- 1/2 cup brown rice
- 1 garlic clove, minced
- 2 teaspoons ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 3 to 4 cups vegetable broth
- 2 tablespoons lemon juice
- 1/4 cup heavy cream or nut cream
- 1/2 cup rolled oats
- 1/2 cup raw buckwheat
- 1/4 cup pepitas
- 2 tablespoons brown rice syrup, warmed
- 1 tablespoon coconut oil, warmed
- Pinch of sea salt