2 Tbsp extra-virgin olive oil
1 brown onion, sliced
1 garlic clove, finely chopped
300g (approx. 2 1/2 cups) sweet potato, cut into small chunks
1 medium head broccoli, stems included
3 cups vegetable stock + extra, if needed
1 cup coconut cream
2-3 drops doTERRA Lemongrass essential oil
2-3 drops doTERRA Ginger essential oil
Heat the olive oil over a medium heat in a large saucepan. Sauté the onion and garlic until onion is soft and translucent.
Add the sweet potato and broccoli and cover with vegetable stock.
Cook over a medium heat for 15 - 20 minutes or until vegetables are tender.
Carefully transfer the mixture to a food processor together with the coconut cream and lemongrass and process until smooth and creamy. (Depending on your food processor/blender you might need to do this in two batches)
Serve with cracked black pepper (and if you're anything like my husband, half a loaf of sour dough bread!)
|Posted in: Dessert||
|Posted in: Snacks||
|Posted in: Lunch/Dinner||