Roasted sweet potato, cauliflower and lentil soup

Ingredients

• 1 large sweet potato
• 1/3 large cauliflower
• 1 onion (medium)
• 2 cloves garlic (2-4 ; fresh)
• 1 sprig rosemary (fresh)
• 1 tsp mixed herbs (dried)
• Splash of extra virgin (or normal olive oil)
• Greens from the cauliflower (roughly chopped)
• 1 ½ tbs msg free stock powder (I used vegetable)
• 1 large tsp curry powder
• 1 cups water (Approx 1 ½ - 2)
• 400g tin brown lentils (drained)
• ½ cup nutmilk (or coconut milk ; see notes)

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Preparation

• Preheat oven to 180oc
  Slice and chop sweet potato into evenly sized chunks and place onto a baking tray then chop the cauliflower and onion approximately the same size and distribute it amongst the sweet potato. Leave the garlic cloves whole and add them amongst the vegetables then sprinkle the oil, rosemary and herbs over the top and bake for 30 minutes.
  In a large pot add the cauliflower greens, stock, curry powder and water. Boil on medium to low heat for 12 minutes or until greens are soft. Leave turned off on the stove while the vegetables bake.
• Once the vegetables have finished let them cool for a while then add them to the pot with the cauliflower greens and stock. Add the lentils then puree with a stab blender until smooth, some chunks are good to if you like texture. If you are wanting to feed fussy kids or adults then I suggest you blend until super smooth! ;-)
  Add a dash of nutmilk or coconut milk and stir through just prior to serving. Don't forget to season with good quality salt and fresh cracked black pepper to taste.

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