Creamy sweet potato soup with crunch
for about 2 servings
This quickly prepared sweet potato soup with ham and nut crunch leaves nothing to be desired. The sweet potato provides us with important fiber, stabilizes blood pressure and can even slow down stress. The walnut from the ham and nut crunch is a natural source of fat and, especially now during the cold season, pushes our immune system through its high proportion of secondary plant substances.
Ingredients
- 600g sweet potato
- 3 shallots
- 1 teaspoon rapeseed oil
- 50ml light balsamic vinegar
- 750ml vegetable Stock
- 50g walnuts
- 200g smoked ham
- 1 teaspoon Honey
- 200ml reduced fat cream
- 1 pinch of nutmeg
- salt
- pepper
- chives
Preparation
Peel, wash and roughly dice sweet potatoes. Peel off shallots and chop them up in the Design Mini Chopper Plus.
Heat the rapeseed oil in a sufficiently large pot, sauté the onions in it. Add the potato pieces, sauté as well, then deglaze with balsamic vinegar and vegetable stock, bring to the boil and simmer covered for about 20 minutes.
Meanwhile, fry the smoked ham in a pan until crispy. Slightly break the walnuts and add them to the pan as well. As soon as you can see light roasted aromas, add the honey, mix everything well and set aside.
Now puree the cooked sweet potatoes with the Design Stabmixer Advanced Pro E. Fold the cream into the puree. Season to taste with nutmeg, salt and pepper.
Serve the sweet potato soup garnished with a ham and nut crunch and some chives.
