Main ingredients Sweet potatoes, Almonds, Butter, Olive oil, Celery, Garlic, Onion, Vegetable stock, Crushed black peppercorns, Almond milk, Fresh cream, Fresh chives Cuisine Fusion Course Soups Prep time 10-15 minutes Cook time 30-35 minutes Serve 4 Taste Savoury Level of cooking Easy Others Vegetarian Ingredients 300 grams sweet potatoes, peeled and cut into 1 inch cubes 8-10 almonds 1 tablespoon butter 1 teaspoon olive oil 1 teaspoon finely chopped celery stalk 1 teaspoon finely chopped garlic 1 medium onion, roughly chopped 4-5 cups vegetable stock Salt to taste Crushed black peppercorns to taste + for garnish 1½ cups almond milk 2 tablespoons fresh cream + for garnish Chopped fresh chives for garnish Breadsticks to serve Method Heat butter and olive oil in a deep non-stick pan, add celery and garlic and sauté for 1 minute. Add onion, mix and sauté till it turns translucent. Add almonds, mix well and cook for 1 minute. Add sweet potatoes, mix and sauté on high heat for 2-3 minutes. Add vegetable stock and mix well. Add salt and crushed black peppercorns, mix and let the mixture come to a boil. Cover and cook for 15-20 minutes. Switch the heat off and blend the mixture with an electric hand blender till smooth. Add almond milk and mix till well combined. Add 1 cup water and mix well. Switch the heat on again and cook till the mixture comes to a boil. Switch off the heat again. Add fresh cream, mix and transfer into serving bowls. Garnish with fresh cream, chives and crushed black peppercorns. Serve hot with breadsticks.