Sweet potato soup with popcorn crumble

Sweet potato soup with popcorn crumble

Total: 40 min. | Active: 20 min.
Nutritional value / 100 g: 249 kcal
, Fat: 11 g
, Carbohydrate: 33 g
, Protein: 3 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


2 tbsp butter
1 onion, diced
2 garlic cloves, finely chopped
500 g sweet potatoes, roughly chopped
2 dl white wine
8 dl vegetable bouillon
2 tbsp maple syrup
a little salt
a little pepper

Spice mix

1 tbsp curry powder
½ tsp hot paprika
¼ tsp salt
1 tbsp thyme leaf, finely chopped

Popcorn crumble

1 tbsp peanut oil
30 g popcorn
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How it's done

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Heat the butter, sauté the onion and garlic, add the sweet potatoes and continue to cook for approx. 2 mins. Pour in the wine and simmer for approx. 5 mins. Add the stock and maple syrup, bring to the boil, reduce the heat. Simmer the potatoes for approx. 20 mins. until soft. Puree the potatoes with the liquid, season.

Spice mix

Mix the curry with all the other ingredients.

Popcorn crumble

Heat the oil in a wide-bottomed pan. Add the corn kernels, cover and leave to pop over a medium heat for approx. 2 mins. Put the popcorn into a bowl, add the seasoning. Roughly chop the popcorn, serve on top of the soup.

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