Sweet Potato Soup
Servings: 4
Calories: 59kcal
Ingredients
- 2 Large sweet potatoes – cubed
Condiments and Liquids
- 1 tsp Dijon mustard
- 2 tsp Hoisin sauce
- ½ cup Cooking cream
- 1 Chicken stock cube
- 1 Liter Water
- 1 Tbsp Extra virgin olive oil.
Spices
- ½ tsp Cumin
- ½ tsp Cinnamon powder
- ½ tsp Dried Basil
- ½ tsp Dried Parsley
- 1 tsp Paprika powder
- ½ tsp Ginger powder
- ½ Ground Nutmeg
- 1 tsp Onion powder
- ¼ tsp Salt Optional
Aromatics
- 1 Onion - sliced
- 2 Garlic cloves - minced
Instructions
- Boil the sweet potatoes: Boil the sweet potatoes in the pot for 20 minutes. The fully boiled sweet potatoes will be soft when you poke them with a fork or a knife. When the sweet potatoes are done boiling, drain the water and add the cooked aromatics to the pot. Add 1 liter of water and the chicken stock cube. Stir to dissolve the chicken stock cube fully, and then use the immersion blender to blend all the ingredients.
- Cook the onion, garlic, and spices: Slice the onion, mince the garlic cloves, peel the sweet potatoes, and cut them into 1-inch cubes. Cook the onion for 2 minutes in a preheated pan over medium-low heat with extra-virgin olive oil. Then add the spices and minced garlic cloves, and cook for 1 minute, stirring continuously. When the aromatics are cooked, set them aside.
- Add cooking cream: Once the ingredients are blended, add the cream to the pot and cook on medium-low heat for 5 minutes. Stir continuously to infuse the cream and the soup together completely.
Nutrition
Calories: 59kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 322mg | Potassium: 76mg | Fiber: 1g | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg