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SWEET-POTATO-SOUP

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

20.51 g

Sodium (mg)

392.7 mg

Vitamin A (IU)

12783.95 IU

Saturated Fat (g)

0.72 g

Vitamin D (mcg)

0 mcg

Energy (kcal)

112.63 kcal

Fat (g)

2.89 g

Trans Fat (g)

0 g

Vitamin B12 (mcg)

0 mcg

Vitamin B6 (mg)

0.21 mg

Salt (g)

0.98 g

Folate (mcg)

13.21 mcg

Calcium (mg)

33.83 mg

Zinc (mcg)

0.3 mcg

Monounsaturated Fat (g)

1.66 g

Cholesterol (mg)

0.01 mg

Iron (mg)

0.65 mg

Selenium (mcg)

0.69 mcg

Vitamin C (mg)

4.33 mg

Fibre (g)

3.14 g

Sugars (g)

4.61 g

Protein (g)

1.75 g

Copper (mg)

0.15 mg

Potassium (mg)

335.21 mg

Total

123.07 g

2356.17 mg

76703.67 IU

4.32 g

0 mcg

675.79 kcal

17.34 g

0.02 g

0 mcg

1.29 mg

5.89 g

79.23 mcg

203.01 mg

1.83 mcg

9.98 g

0.07 mg

3.91 mg

4.16 mcg

25.97 mg

18.85 g

27.67 g

10.53 g

0.87 mg

2011.27 mg

  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 1 garlic clove, chopped
  • 750 g sweet potato, peeled and chopped
  • 1 | ml boiling water
  • 2 Knorr Vegetable Stock Cube
  • pepper to taste
  • 1 tbsp lemon juice
  • fresh rosemary to Season and garnish
  • 1 Add the onions and garlic and cook until the onions soften.
  • 2 Add the sweet potatoes and fry for 5 minutes on low heat.
  • 3 Once boiling, reduce the heat and simmer for about 20-25 minutes or until the potatoes have softened.
  • 4 Puree the soup in a food processor, or using a stick mixer in the pan. Stir in the double cream and reheat over a medium heat. Stir occasionally. Season with pepper, lemon juice and rosemary.