Sweet potato soup with goat cheese

Ingredients

1 yellow onion
1 clove of garlic
1 lb potatoes, peeled
1½ lbs sweet potatoes, peeled
3 pints water, possibly more
2 tbsp Falksalt salt flakes
1 tsp fresh, chopped rosemary (half tsp if you use dried)
2 tsp dried thyme
½ tsp chili flakes; more to taste
1½ tbsp white balsamic vinegar
1 tbsp lemon juice
canola oil for frying
freshly ground black pepper

Herbal oil
1 pot basil
1 pot parsley
a generous handful of oregano
½ lemon, juice
½ cup mild olive oil
½ tsp agave or liquid honey
Falksalt fine-grain salt with iodine

Serve with
goat cheese
roasted sunflower kernels
chili flakes

Directions

1

Chop the onion, slice the garlic, peal and dice the potatoes. Cut the regular potato into smaller pieces than the sweet potato so they get done at the same time.

2

Sauté the onion in canola oil at low-medium heat in a large pan until translucent.

3

Add the garlic and sauté a minute or so before adding the regular and sweet potatoes.

4

Add water and bring to the boil. Sprinkle on flake salt, rosemary, thyme, and chili flakes.

5

Leave to simmer on medium heat until the potatoes are soft, 15–20 min.

6

Mix the soup smooth with a hand blender, adding vinegar and lemon juice.

7

Dilute with water to the consistency you want. Season with black pepper, and then salt as needed.

8

Mix all the ingredients for the herb oil with the hand blender. Season with salt. Serve the soup with the herb oil, crumbled goat cheese, roasted sunflower seeds, and a pinch of chili flakes and salt sprinkled on top.

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