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Sunshine soup
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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
A sprinkle of dried truffles flakes
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!
