Sweet potato soup with apricot crisp

Sweet potato soup with apricot crisp

Total: 30 min. | Active: 15 min.
Nutritional value / people: 459 kcal
, Fat: 26 g
, Carbohydrate: 47 g
, Protein: 7 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


1 tbsp butter
1 onion, cut into thin slices
1 garlic clove, in slices
500 g sweet potatoes, cut into approx. 1 cm cubes
1 pear, cut into approx. 1 cm cubes
1 tbsp curry powder
1 litre vegetable bouillon
2 dl single cream for sauces
salt and pepper to taste


2 tbsp butter
100 g toast bread, cut into cubes
50 g dried apricots, cut into strips
2 tbsp flat-leaf parsley, finely chopped
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How it's done

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Heat the butter in a pan. Sauté the onion, garlic, sweet potatoes and pear for approx. 2 mins. Add the curry powder, pour in the stock and simmer the soup over a medium heat for approx. 15 mins. Puree the soup, add the single cream, season.


Heat the butter in a frying pan. Stir-fry the bread and apricots for approx. 2 mins., add the parsley. Serve the soup topped with the apricot crisp.

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