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- Sweet potato soup with apricot crisp
Sweet potato soup with apricot crisp
Nutrition facts per serving:
- Energy in kcal about 459
- Fat about 26g
- Carbohydrates about 47g
- Protein about 7g
This is needed
This is needed
for 4 people
Soup
- 1 tbsp butter
- 1 garlic clove, in slices
- 1 onions, cut into thin slices
- 500 g sweet potato, cut into approx. 1 cm cubes
- salt and pepper to taste
- 1 litre vegetable bouillon
- 1 pears, cut into approx. 1 cm cubes
- 1 tbsp curry powder
- 2 dl single cream for sauces
Crisp
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- 100 g toast bread, cut into cubes
- 50 g dried apricots, cut into strips
- 2 tbsp butter
- 2 tbsp flat-leaf parsley, finely chopped
And that's how it's done
And that's how it's done
Soup
Heat the butter in a pan. Sauté the onion, garlic, sweet potatoes and pear for approx. 2 mins. Add the curry powder, pour in the stock and simmer the soup over a medium heat for approx. 15 mins. Puree the soup, add the single cream, season.
Crisp
Heat the butter in a frying pan. Stir-fry the bread and apricots for approx. 2 mins., add the parsley. Serve the soup topped with the apricot crisp.
