for 4 person

Soup

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

How it's done

Soup

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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