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Sweet Potato Soup with Almonds
| Main ingredients | Sweet potatoes, Almonds, Butter, Olive oil, Celery, Garlic, Onion, Vegetable stock, Crushed black peppercorns, Almond milk, Fresh cream, Fresh chives |
| Cuisine | Fusion |
| Course | Soups |
| Prep time | 10-15 minutes |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 300 grams sweet potatoes, peeled and cut into 1 inch cubes
- 8-10 almonds
- 1 tablespoon butter
- 1 teaspoon olive oil
- 1 teaspoon finely chopped celery stalk
- 1 teaspoon finely chopped garlic
- 1 medium onion, roughly chopped
- 4-5 cups vegetable stock
- Salt to taste
- Crushed black peppercorns to taste + for garnish
- 1½ cups almond milk
- 2 tablespoons fresh cream + for garnish
- Chopped fresh chives for garnish
- Breadsticks to serve
Method
- Heat butter and olive oil in a deep non-stick pan, add celery and garlic and sauté for 1 minute. Add onion, mix and sauté till it turns translucent.
- Add almonds, mix well and cook for 1 minute.
- Add sweet potatoes, mix and sauté on high heat for 2-3 minutes. Add vegetable stock and mix well.
- Add salt and crushed black peppercorns, mix and let the mixture come to a boil. Cover and cook for 15-20 minutes. Switch the heat off and blend the mixture with an electric hand blender till smooth.
- Add almond milk and mix till well combined. Add 1 cup water and mix well. Switch the heat on again and cook till the mixture comes to a boil. Switch off the heat again.
- Add fresh cream, mix and transfer into serving bowls. Garnish with fresh cream, chives and crushed black peppercorns. Serve hot with breadsticks.
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