Sweet potato and coconut soup

Sweet potato and coconut soup

Total: 20 Min. | Active: 20 Min.
vegan, lactose-free
Nutritional value / people: 567 kcal
, Fat: 42 g
, Carbohydrate: 36 g
, Protein: 11 g

Ingredients

2 people

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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
kochen@bettybossi.ch

Sweet potato soup

1 tbsp olive oil
1 sweet potato (approx. 300 g), diced
2 dl vegetable bouillon
2 ½ dl coconut milk
salt and pepper to taste

To serve

50 g salted peanuts, coarsely chopped
½ bunch coriander, leaves torn off
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How it's done

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Sweet potato soup

Heat the oil in a pan, add the diced potato and sauté for approx. 3 mins. Pour in the stock and coconut milk, bring to the boil, reduce the heat, simmer for approx. 10 mins. Puree the diced potato with the liquid, season.

To serve

Garnish the soup with peanuts and coriander.

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