The Sweet Potato Soup

• 分量: 6 servings
• 調理時間: 10 minutes
• 総時間: 40 minutes

材料

2 tbsp extra virgin olive oil

30g / 2 tbsp unsalted butter (- or more oil)

2 onions (, diced)

2 leeks (, white and pale green part only, quartered, cut into 1cm / 1/2" slices (Note 1)

2 garlic cloves (, chopped)

1 kg/ 2 lb sweet potato (, peeled, quartered lengthwise, cut into 2cm / 0.8" chunks)

1 tbsp cumin powder

1 ¼ litre / 1.25 quarts chicken or vegetable stock (, low sodium (Note 2)

1 ½ tsp cooking / kosher salt

1 tsp black pepper

1/3 cup cream (any type) or an extra knob of butter)

Something to drizzle / dollop (- extra virgin olive oil, cream, yogurt, sour cream)

Something crunchy - flatbread strips (pictured, Note 3), croutons, pistachios, pepitas, crispy fried shallots)

手順

Sauté aromatics - Heat the oil and melt the butter in a large heavy based pot over medium heat. Cook the onion, leek and garlic for 5 minutes until softened.

Add the sweet potato and cumin, cook for another 3 minutes, stirring regularly.

Simmer 20 minutes - Add the stock, salt and pepper. Bring to a simmer, then cook for 20 minutes at a gentle simmer until the sweet potato is very tender (no lid).

Blitz - Remove the pot from the stove. Blitz with a hand-held stick until smooth. (Note 4 for blender) Stir in cream.

Garnish - Ladle into bowls. Drizzle with yogurt, cream or olive oil with a sprinkle of something crunchy - pictured with pistachios and crispy flatbread strips (Note 3).

栄養

• カロリー: 337 kcal
• 脂肪総量: 15 g
• 飽和脂肪: 7 g
• 不飽和脂肪: 7 g
• トランス脂肪: 0.2 g
• コレステロール: 26 mg
• ナトリウム: 749 mg
• 炭水化物総量: 45 g
• 食物繊維: 6 g
• 糖質総量: 10 g
• タンパク質: 8 g