Ingredients

• 2 medium sweet potatoes, peeled and sliced
• 3 medium parsnips, peeled and sliced
• 2 tablespoon ghee
• 1 cup leeks, chopped
• Sea salt to taste
• 1/4 teaspoon black pepper, freshly cracked
• 1 liter chicken or vegetable stock, or more if you’d like a thinner soup

Almond Crunch Dressing

• 2 tablespoons grapeseed oil
• 1/4 cup almonds, chopped
• 3 cloves garlic, smashed and chopped finely
• 10 sage leaves, chopped fine
• Sea salt and pepper to taste

Make the soup

1. Preheat the oven to 400F.
2. Place the sweet potato and parsnips onto a greased tray and bake for 30 minutes.
3. Saute the leeks in the ghee till they soften slightly.
4. Tumble in the roasted vegetables and stir.
5. Pour in the stock and bring to a boil.
6. Reduce to a simmer and cook until the vegetables are tender.
7. Remove from the heat and carefully blend with an immersion blender.
8. Keep warm.

Make the Almond crunch.

1. Pour the oil into a small skillet and heat on low.
2. Add the garlic, almonds and sage leaves and gently saute to release the aromas.
3. Increase the heat and fry to slightly caramelize, but not burn the garlic.
4. Remove from the heat.
5. Season with salt and black pepper.
6. Spoon the almond crunch over bowls of the warm soup.

Serve with Almond flour crackers.