As the weather gets chillier, we’re retreating to the kitchen to whip up this golden sweet potato soup with sesame seed crackers that will brighten the greyest of days!

SERVES 4–6 // COOKING TIME 2 hours 30 min

INGREDIENTS
For the crackers
1 tbsp psyllium husks
200 ml lukewarm water
⅔ cup sesame seeds
2 tsp salt
1 tbsp coconut oil, melted
For the soup
500 g sweet potatoes, peeled and cubed
2 large onions, peeled and halved
Olive oil, to drizzle
½ tsp salt
Pinch pepper
1 tsp dried thyme
¼ tsp cumin seeds / ground cumin
3 cups vegetable stock
Microherbs, to garnish

METHOD
For the crackers
1. Preheat the oven to 170°C.
2. Whisk together all the ingredients in a bowl until the psyllium husks are properly incorporated into the mixture.
3. Set the mixture aside for 30 minutes to thicken.
4. Meanwhile, line a baking tray with silicone sheets or baking paper.
5. Spread out the psyllium husk mixture thinly on the tray. (Add a little more liquid if it is too thick to spread out.)
6. Bake for 40–60 minutes or until crispy.
7. Remove from the oven and set aside to cool for 10 minutes.
8. Break the sheets into crackers.
For the soup
1. Preheat the oven to 180°C.
2. Place sweet potato and onion in a bowl. Drizzle with 2 tbsp oil and season with salt, pepper, thyme and cumin.
3. Toss so that all pieces are well coated, then spread out on a baking tray.
4. Roast for 25 minutes, or until cooked through and nicely caramelised.
5. Meanwhile, heat the stock in a pot.
6. Place the roast vegetables in a blender and add the hot stock. Blend until smooth and creamy.
7. Serve garnished with microherbs and a dash of oil, with sesame seed crackers on the side.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za