I remember pulling up the yams as a child and mum used to add them to the roast veg alongside the sunday roast.  Yams grow so easily so if you have a few spare, let them sprout just as you would a potato and plant.  It really is that easy!

When roasting yams their flavour deepens and the texture becomes soft and caramelised perfect for a flavourful soup.

Serves 4

Ingredients

600g yams, washed and cut in half

2 red onions, roughly cut

4 cloves garlic, lightly crushed

3 sprigs thyme 

2 Tbsp maple syrup

2 Tbsp oil

Salt and cracked black pepper

½ cup oat milk 

Method

Preheat the oven 190C

Place the yams, onions, garlic, thyme, maple syrup and oil into a bowl.

Season with 1 tsp salt and a couple grinds of pepper. Toss to combine and place on a lined baking sheet.

Roast for 20 minutes, turning the vegetables throughout cooking.

Place the cooked vegetables and any juices into a medium sized pot.

Add 750 ml water and place over a moderate heat and cook for 15 minutes or until the vegetables turn pulpy.

Add the oat milk (optional) but it lightens up the soup. Continue cooking for a further 5 minutes.  

Blend until smooth.  Return to the heat, taste and adjust the seasoning if necessary.

Enjoy!