Sweet Potato, Champignon and Hazelnut Velouté
– 1/2 cauliflower
– 1/2 sweet potato
– 1 shallot
– 3 tsp spoons olive oil
– 50 grams hazelnuts
– Champignons de Paris
– 200 ml oat milk cream, reduced fat cream or almond milk
– Chilli powder, nutmeg and cinnamon to taste
– Vegetable stock
Fry shallots in 1 tsp olive oil with a small pinch of chilli powder. Heat oven to 180 degrees and roast the whole hazelnuts until they release their fragrance.
Remove from oven and set aside. Add vegetable stock, cauliflower and sweet potato. Cook in pressure cooker or in a covered saucepan until all vegetables are tender. Remove half the liquid and set aside.
Transfer the soup to a blender or use an electric hand blender and wiz until smooth. Add the milk/cream and then gradually re-add the liquid stock portion until you reach the desired consistency. Add cinnamon and sea salt to taste. In a separate non-stick pan, fry the diced champignons in the remaining oil until golden brown, salt to taste.
Serve the velouté in bowls and top with the friend mushrooms, and crushed hazelnuts. Grate fresh nutmeg over the top and garnish with fresh herbs.