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Sweet Potato and Onion Soup Recipe

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Sweet Potato and Onion Soup Recipe

Prep Time: Cook Time:

Ingredients

  • Palm kernel oil | 2.00 tablespoon
  • Sweet potato, raw | 2.00 lb
  • Onions raw | 2.00 large
  • Garlic, raw | 2.00 Tbsp
  • Vegetable broth | 2.50 cup
  • Unsweetened orange juice | 1.25 cup
  • dried coriander leaf | 2.00 tbsp
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
  • Cilantro, Fresh, Chopped | 3.00 sprigs
  • Orange peel, raw | 0.25 tsp
  • Low fat yogurt | 2.00 container 4 oz
  • Carrots, raw | 1.00 medium
Nutrition Facts (Per Serving)

Calories per serving: 414.14 mg

Fat per serving: 8.97 g

Saturated fat per serving: 6.76 g

Protein per serving: 11.50 g

Sodium per serving: 832.62 mg

Cholesterol per serving: 6.78 g

Instructions

  1. Dice the sweet potatoes and carrot, slice an onion, crush garlic and set aside until needed.
  2. In a large saucepan, add and heat up oil. Add potatoes, onion, carrot and garlic. Cook vegetables gently for 5 minutes. stir well.
  3. Add the stock and orange juice, maintain to boil on medium heat. Simmer on reduced heat, cover and further cook vegetables; 20 minutes or until potatoes and carrots are heated thoroughly.
  4. Add mixture and make puree in a blender or food processor, work on it for 1 minute until well pureed. Bring the puree back to the pan. Add yogurt, coriander. Combine well, season to taste.
  5. Use coriander sprigs and orange rind as garnishing. Serve hot.

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