Sweet potato soup with chili tomatoes
Ingredients
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cutting board, knife, large saucepan, cooking spoon, frying pan, citrus press, hand-held blender
Nutrition per serving
Step 1/ 7
- 1 shallots
- ½ clove garlic
- 250 g sweet potato
- cutting board
- knife
Cut a portion of the shallots into fine cubes. Chop garlic. Peel sweet potatoes and cut into small cubes.
Step 2/ 7
- ½ tbsp vegetable oil
- large saucepan
- cooking spoon
In a large saucepan, sauté chopped shallots and garlic with some vegetable oil. Add in sweet potato and continue to sauté for approx. 2 – 3 min.
Step 3/ 7
- 250 ml vegetable stock
- cooking spoon
Add in vegetable stock, bring to a boil and let simmer on low heat for approx. 15 min. until the sweet potatoes are soft.
Step 4/ 7
- ½ shallot
- ½ clove garlic
- 10 g cilantro
- 150 g cherry tomatoes
- cutting board
- knife
In the meantime, mince remaining shallots and garlic. Roughly chop cilantro. Halve tomatoes.
Step 5/ 7
- ¼ tsp sugar
- salt
- pepper
- chili powder
- frying pan
In a frying pan, sauté shallots and garlic until translucent. Add tomatoes and sugar. Season to taste with salt, pepper and chili powder.
Step 6/ 7
- cooking spoon
Stir in cilantro. Then remove from heat.
Step 7/ 7
- ½ tbsp lemon juice
- salt
- pepper
- olive oil to serve
- citrus press
- hand-held blender
Blend soup. Season with lemon juice, salt and pepper. Serve in a soup plate with chili tomatoes and a drizzle of good quality olive oil.
Enjoy your meal!
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