Sweet Potato Soup
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
622
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 622 cal. | (30 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 101 g | (67 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13 g | (43 %) |
more nutritional values
| Vitamin A | 5.3 mg | (663 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 19.3 mg | (161 %) | ||
| Vitamin K | 4.4 μg | (7 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 18.5 μg | (41 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 123 mg | (129 %) | ||
| Potassium | 1,602 mg | (40 %) | ||
| Calcium | 163 mg | (16 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 22 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Tbsps good-quality olive oil
- 2 onions (peeled and chopped)
- 1 pc fresh ginger (5cm|2-inches; peeled and finely chopped)
- 1 clove garlic cloves (peeled and finely chopped)
- 4 Sweet potato (peeled and chopped)
- 5 cups vegetable stock
- 1 cup Sour cream
- salt (to taste)
- freshly ground Black pepper (to taste)
- freshly grated Nutmeg (to taste)
Preparation steps
1.
Heat the oil in a large Dutch oven or pot, add the onions and saute until they are soft and translucent, about 6 to 8 minutes.
2.
Add the ginger and garlic and cook for an additional 2 minutes. Add the sweet potatoes and cook for 10 minutes, stirring occasionally.
3.
Stir in the stock, cover. reduce heat and simmer very gently for about 20 minutes, or until the sweet potatoes are tender. Cool slightly.
4.
Using a hand-held immersion blender, puree soup until desired consistency. Add the sour cream, stirring gently. Season to taste with salt, pepper and nutmeg. Reheat gently and serve garnished with freshly grated nutmeg.
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