Swede, Yacon & Carrots Soup

This week, we witnessed the coldest night of the year, indicating that chilly weather is here to stay. Lucky for you, we have the perfect solution to warm you up this winter: introducing our Pick of the Week, locally grown organic Swede from Wellington, featured in our delightful Swede, Yacon & Carrots Soup.

Yacon, known for its natural sweetness, beautifully complements the earthy flavors of swede and carrots, while the addition of coconut cream lends a rich and indulgent touch to this comforting soup. Enjoy the warmth and nourishment of this incredible combination.

Ingredients:

• 1 organic swede, peeled and diced
• 2 large carrots, peeled and chopped
• 1 yacon, peeled and diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut cream
• Salt and pepper to taste
• Fresh basil or parsley for garnish
  
  

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until fragrant and translucent.
2. Add the diced swede, carrots, and yacon to the pot. Stir and cook for 5 minutes to bring out the flavours.
3. Pour in the vegetable broth, bring to a boil, then reduce the heat and let it simmer until the vegetables are tender.
4. Using an immersion blender, blend the soup until smooth and creamy.
5. Stir in the coconut cream, and season with salt and pepper to taste. Simmer for an additional 5 minutes.
6. Serve the soup hot, garnished with fresh basil or parsley for a burst of color and added freshness.