The Sweet Potato Soup

• 份量: 6 servings
• 活動時間: 10 minutes
• 總時間: 40 minutes

食材

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)

步驟

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).

營養

• 卡路里: 337 kcal
• 總脂肪: 15 g
• 飽和脂肪: 7 g
• 不飽和脂肪: 7 g
• 反式脂肪: 0.2 g
• 膽固醇: 26 mg
• 鈉: 749 mg
• 總碳水化合物: 45 g
• 膳食纖維: 6 g
• 總糖: 10 g
• 蛋白質: 8 g