Sweet Potato Soup with Pistachio Cream

Sauté onions and garlic, simmer sweet potatoes with spices in stock, blend until smooth, and garnish with cream and pistachios.

Vegetarian Healthy Soup Quick Sweet Potato

Estimated Nutrition

Calories

380.8

kcal / serving

761.5 kcal total

Carbs

32.8g

per serving

65.5 g total

Fat

26.2g

per serving

52.4 g total

Protein

7.4g

per serving

14.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Double Cream

Liquids

300

Chicken Stock

vegetable stock alternative for vegetarians

NutsSeeds

clove

Garlic

chopped

1.25

Turmeric

2.5

Coriander Seed

ground

1.25

Chili Flakes

dried

handful

Pistachio

small handful, finely chopped

OilsFats

Olive Oil

Vegetables

0.5

piece

Onion

chopped

300

Sweet Potato

peeled and chopped

Method

Serve in bowls drizzled with cream and topped with chopped pistachios.

Transfer the mixture to a food processor and blend until smooth.

Simmer on low heat for 10 minutes until the sweet potato is tender.

Pour in 300ml of stock and bring to a boil.

Heat olive oil in a saucepan over medium heat.

Add sweet potato, turmeric, coriander, and chilli flakes and cook for 2 minutes.

Stir in the garlic and cook for 1 minute.

Add the onion and cook for 4 minutes until softened.