Earlier in the year, I stayed for a few days at Billabong Retreat, just an hour outside of Sydney.
One of the absolute highlights was the food. Oh, the fooooooood. There are three chefs at Billabong, and one of them, the lovely Angie Cowen, also has a book for sale in reception.
I was enjoying her creations so much, I couldn’t resist getting the book, and I’m so glad I did because I have used it every week since. From cookies to chutney, pancakes to veggie slices, it’s a little gem full of simple tasty wholesome food (that happens to also be gluten-free).
Angie is working on another book (can’t wait) and in the meantime, has kindly agreed to donate this super yum soup recipe.
It’s gluten free, dairy free, nut free, sugar free, grain free and vegan! So basically anyone can eat it and everyone will love it.
Zingy with lime, sparkling with cayenne and satisfying with sweet potato. This soup will have you coming back for more.
1 medium brown onion
1 tablespoon coconut oil or ghee
2 small cloves garlic
1.2 kg sweet potato, peeled and roughly chopped
1½ limes, juiced
2-3 tablespoons tamari
½ cup coconut cream
1¼ litres filtered water
Cayenne pepper to taste
Himalayan or Celtic sea salt to taste
Pepper to taste
Sauté onions with coconut oil or ghee in a medium/large pot until nice and soft.
Add the rest of the ingredients and cover with a lid.
Bring to the boil, then reduce to a simmer and allow to cook for approximately 20-30 minutes or until the sweet potato is soft.
Blend using a stick blender until creamy smooth.
Yum, thanks Angie!
If you want more of Angie, click here to buy her cookbook, Love Life & Gluten Fee
She has also recently released a range of gluten-free products that you can make at home. I’ve tried the Brownies and OMGeeeeee, they’re delicious! All you do is mix with coconut milk and eggs, how easy is that?