Ingredients for soup and vegetables:
3 Med Organic Sweet Potatoes (Peeled and quartered for faster baking)
32 Fl Oz Chicken Stock (Kitchen Basic's Unsalted brand)
1/4 of an onion diced
1/2 cup Broccoli
1/2 cup Cauliflower
1 Parsnip
1 CarrotRutabaga
Mushrooms
Rosemary
Thyme
Ginger
All Spice
Pepper
Paprika
Lavender
1 cup Plain Rice Milk (Pacific Brand - This one doesn't have sunflower and/or safflower oil like other rice milks)
Olive Oil
1/4 tsp. Cayenne Pepper
Preheat oven to 350
Place the peeled and quartered sweet potatoes and onion in a baking pan, drizzle with olive oil and sprinkle Rosemary, Thyme, Ginger, All Spice, Pepper, Paprika and Lavender. Mix together to evenly coat and place in the oven for 30-40 mins (until soft).
Clean and dice the vegetables. I like to peel the carrots, parsnips and rutabaga, dice the broccoli, cauliflower and mushrooms.
Place the Broccoli, Cauliflower, Parsnips, Carrots, Rutabaga, Mushrooms in a baking dish lightly drizzle with olive oil and sprinkle with Rosemary and Thyme, toss to coat evenly and place in the oven for 20 mins (take out early if you like them crunchy).
Once the sweet potatoes are soft toss into blender, add 1 cup of Rice milk and 2 cups of stock 1/4 tsp cayenne pepper. Blend and add additional stock as needed. I used the entire 32 fl oz stock however if you want the sweet potato soup to be thicker use less. Pour the soup into a pot and add in the vegetables and pumpkin gnocchi (see next recipe for the gnocchi).
