did you read my monthly column a few days ago, with a link list of the things most inspiring to me at the moment ?
if you did, you might already have checked out det gröna skafferiet (swedish for the green pantry). karoline creates the most stunning whole food recipes – simple, uncomplicated, mostly made from scratch, and filled with seasonal veggies. she takes such gorgeous rustic countryside photos, making me want to grow my own veggies and plant apple trees. but who am i kidding, that will probably never happen – i’m such a city girl after all.

another exciting thing i can tell you about karoline – she is actually one of the two hosts for the very first vegetarian cooking show here in sweden, which will air this winter. i can’t wait to see what goodies they will cook up for us !

this is such an ingenious recipe, using the deep flavours of roasted corn, sweet potato, onion and a whole head of garlic – meaning there’s no need to add stock to this soup !

just look how beautiful the garlic head is – both when just roasted, and when i’ve removed the cloves, leaving just the stunning purple peel. next time i’m roasting garlic like this, i’m using the peel instead of flowers when setting the table.

roasted corn & sweet potato soup
serves 2
500 ml / 2 cups frozen corn
1 sweet potato
1 yellow onion
1 whole head of garlic
1 small bunch of sage
300 ml / 1.25 cups oat cream
(i used my homemade peanut cream instead : 50 ml / 0.2 cup peanuts mixed with 250 ml / 1 cup water)
about 500 ml / 2 cups water
½ – 1 tsp turmeric
salt and black pepper, to taste

serving suggestion :
roasted pumpkin and sunflower seeds, chive flowers, and sliced onion greens.
(i used roasted sunflower and sesame seeds, chili flakes, and sliced spring onion.) 

– preheat your oven to 225°C / 440°F.
– peel and dice the sweet potato, peel the onion and cut into wedges. part the garlic head in half.
– put the corn, sweet potato, onion, garlic and sage on a lightly oiled baking pan – seasoning with salt and pepper. (i used a parchment paper instead of oil.)
– roast until the veggies start to brown and the sweet potato has softened. (for me, this took about 15-20 mins.)
– transfer the roasted veggies to a pan, removing the peel from the garlic cloves (be careful not to burn yourself). add oat cream (or peanut cream), water and turmeric.
– bring to a boil and remove from the heat. mix the soup somewhat or completely smooth, depending on your preference. add more water if necessary until wanted consistency, and optionally add more salt or black pepper.

thank you so much karoline for lending me this brilliant recipe !
i’m so inspired to create a hundred other roasted autumn soups this way, it’s such a simple and quite perfect way to do it.

more soup anyone ?

love // jenny

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