Sweet Potato and tomato soup
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
17.4g
Energy (kJ)
2808kJ
Energy (kcal)
674kcal
Carbohydrate incl. fibre (g)
72.8g
Carbohydrate excl. fibre (g)
64.1g
Sugar (g)
15.5g
Fibre (g)
8.7g
Fat (g)
37.2g
Saturated fat (g)
20.9g
Unsaturated fat (g)
7.2g
Monounsaturated fat (g)
2.2g
Polyunsaturated fat (g)
5.0g
Trans fat (g)
0.0g
Cholesterol (mg)
10mg
Sodium (mg)
1198mg
Salt (g)
2.99g
Vitamin A (IU)
24239IU
Vitamin C (mg)
26.4mg
Calcium (mg)
108mg
Iron (mg)
5.45mg
Potassium (mg)
995mg
Total
69.8g
11232kJ
2694kcal
291.1g
256.4g
61.8g
34.7g
148.8g
83.7g
28.9g
8.8g
20.1g
0.0g
42mg
4790mg
11.95g
96956IU
105.6mg
434mg
21.78mg
3980mg
- 400 g sweet potato washed and sliced into 2 cm cubes
- 2 tablespoon oil
- 2 onions finely chopped
- 80 g carrots cut into 1 cm cubes
- 1 tablespoon minced garlic
- 1 tablespoon grated fresh ginger
- 1 chilli pepper deseeded and finely chopped
- 1/2 teaspoon cumin powder
- 0.5 l water
- 300 ml coconut milk
- 2 Knorr vegetable stock pot
- 200 g tomatoes cut into 1 cm cubes
- 4 slices of sourdough bread
- 1 Pre-heat the oven to 200 degrees.
- 2 Mix the sweet potato and the oil in an oven tray and roast in the oven for 20-30 minutes until soft and golden brown.
- 3 Meanwhile put a casserole dish on the stove and add some oil, fry the onion and carrot cubes for 2 minutes.
- 4 Add the minced garlic, ginger, chilli and cumin and heat for about 1 minute to release the flavours.
- 5 Add the sweet potato and the tomatoes to the pan and deglaze with water and coconut milk.
- 6 Stir in the Knorr Vegetable stock pots and bring to the boil.
- 7 Let simmer for 10 minutes.
- 8 If you like a smooth soup, blend the soup with a hand blender or keep some garnish to one side, blend the rest and put the remaining garnish into the soup bowls before serving the soup.
- 9 Finish the soup with the garnish on top and the lime wedges on the side