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The Sweet Potato Soup
Recipe video above. A healthy dose of cumin plus a good amount of onion and leek keeps things interesting with this Sweet Potato Soup! If leeks are a bit pricey, use more onion instead. Serve with a shower of something crunchy - croutons, nuts, crispy shallots. I used pistachios and flatbread ribbons, fried for speed, but they can be baked - Note 3.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●blender
- ●stove
- ●bowl
📝 Preparation Steps
1
Sauté aromatics - Heat the oil and melt the butter in a large heavy based pot over medium heat. Cook the onion, leek and garlic for ⏱️ 5 minutes until softened.
2
Add the sweet potato and cumin, cook for another ⏱️ 3 minutes, stirring regularly.
3
Simmer ⏱️ 20 minutes - Add the stock, salt and pepper. Bring to a simmer, then cook for ⏱️ 20 minutes at a gentle simmer until the sweet potato is very tender (no lid).
4
Blitz - Remove the pot from the stove. Blitz with a hand-held stick until smooth. (Note 4 for blender) Stir in cream.
5
Garnish - Ladle into bowls. Drizzle with yogurt, cream or olive oil with a sprinkle of something crunchy - pictured with pistachios and crispy flatbread strips (Note 3).
Nutrition Facts
calories
337 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
6 g
sugar Content
10 g
sodium Content
749 mg
protein Content
8 g
trans Fat Content
0.2 g
cholesterol Content
26 mg
carbohydrate Content
45 g
saturated Fat Content
7 g
unsaturated Fat Content
7 g
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