)
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.
