Coriander Sweet Potato Soup with Buckwheat Granola
A beautiful fall soup that features sweet potatoes paired with coriander and cinnamon for a warm, comforting soup.
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 2servings
Ingredients
Soup
1 1/2poundssweet potatoes
1/2cupshort grain brown rice
1garlic cloveminced
2teaspoonsground coriander
1/2teaspoonground cinnamon
1/4teaspoonsea salt
3 to 4cupsvegetable broth
2tablespoonslemon juice
1/4cupheavy cream or nut cream
Granola
1/2cuprolled oats
1/2cupraw buckwheat
1/4cuppepitas
2tablespoonsbrown rice syrupwarmed
1tablespooncoconut oilwarmed
Pinchof sea salt
Instructions
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.
Notes
Tips & Tricks: This soup is perfect as a make-ahead and freeze option. Stock up: get the pantry ingredients you will need: Sweet Potatoes, Sage, Walnut