Ingredients

SOUP

1 kg carrots cut into chunks
700 g sweet potato cut into chunks
1/4 jap pumpkin cut into chunks
1/2 leek chopped
1 garlic clove minced
3-4 celery sticks chopped
1 litre broth or water
1 kg carrots cut into chunks
700 g sweet potato cut into chunks
1/4 jap pumpkin cut into chunks
1/2 leek chopped
1 garlic clove minced
3-4 celery sticks chopped
1 litre broth or water

SAGE SCONES

200 g almond meal
150 g potato starch
2 tsp baking powder
1/2 tsp salt
1 tsp raw sugar
40 g sage leaves chopped
130 g purified coconut oil or ghee
2 eggs or vegan option, 2 flax eggs
1 tsp apple cider vinegar
200 g almond meal
150 g potato starch
2 tsp baking powder
1/2 tsp salt
1 tsp raw sugar
40 g sage leaves chopped
130 g purified coconut oil or ghee
2 eggs or vegan option, 2 flax eggs
1 tsp apple cider vinegar

Method

1. To make the soup preheat oven to 200 degrees celsuis/392 fahrenheit. Place the carrot, sweet potato and pumpkin on oven trays with some olive oil. Roast for 35-40 minutes or until golden and brown. Set aside.
2. Place the leek and celery in a small saucepan with some olive oil. Cook over medium heat for about 10 minutes until vegetables are soft. Set aside.
3. Blend all the cooked vegetables together with the water. Season with salt and pepper. Keep warm.
4. Reduce oven temperature to 150 degrees celsius/302 fahrenheit. To make the scones place all the dry ingredients into a mixing bowl. Mix until combined. Add the remaining ingredients. Mix until a dough forms. Roll dough into golf size balls. Place on a baking tray. Bake in oven for 30-35 minutes or until golden and cooked through. Remove and allow to cool slightly.
5. Serve with hot soup. Enjoy!