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🍽️ Refreshing cold sweet potato tomato soup with crostini

380 kcal · 30 min · 4 servings

Ingredients

• 120 g onions (2 onions)
• 2 garlic cloves
• 800 g sweet potatoes (2 sweet potatoes)
• 30 g dried tomatoes
• 1 organic lemon
• 2 tbsp rapeseed oil
• 1 pinch ground coriander
• 800 ml classic vegetable broth
• 100 g white bread (4 slices)
• 20 g yogurt butter (1 heaped tbsp)
• 10 g ground almond kernels (1 tbsp)
• pepper
• salt
• 1 bunch chives

Instructions

1. 1. Peel the onions and cut them into small cubes.
2. 2. Peel the garlic and chop it roughly.
3. 3. Wash the sweet potatoes thoroughly.
4. 4. Peel the sweet potatoes.
5. 5. Cut the sweet potatoes into approx. 1 cm cubes.
6. 6. Cut the dried tomatoes into thin strips.
7. 7. Rinse the lemon under hot water.
8. 8. Dry the lemon with a cloth.
9. 9. Finely grate the zest of half the lemon.
10. 10. Cut the lemon in half.
11. 11. Squeeze the juice from the lemon half.
12. 12. Heat the oil in a large pot.
13. 13. Add the onion cubes and garlic to the hot oil.
14. 14. Sauté the vegetables briefly until they become soft.
15. 15. Add the sweet potato cubes to the pot.
16. 16. Add the striped dried tomatoes.
17. 17. Add the grated lemon zest to the soup.
18. 18. Add the coriander to the pot.
19. 19. Pour the broth into the pot.
20. 20. Bring the soup to a boil.
21. 21. Reduce the heat to a low setting.
22. 22. Cover the pot with a lid.
23. 23. Let the soup simmer for about 20 minutes.
24. 24. Slice the white bread.
25. 25. Spread the bread slices with yogurt butter.
26. 26. Sprinkle ground almonds over the buttered slices.
27. 27. Season the slices with a little ground pepper.
28. 28. Place the slices on a baking sheet.
29. 29. Turn on the oven grill and preheat it.
30. 30. Place the baking sheet under the hot grill.
31. 31. Gratin the slices for about 4 minutes until they are light brown.
32. 32. Remove the slices from the oven.
33. 33. Let the crostini cool down completely.
34. 34. Take the pot with the soup off the stove.
35. 35. Puree the vegetables in the broth finely with a hand blender.
36. 36. Season the soup with salt to taste.
37. 37. Season the soup with pepper to taste.
38. 38. Add 1 to 2 tablespoons of lemon juice to the soup.
39. 39. Let the finished soup cool for about 1 hour.
40. 40. Wash the chives thoroughly.
41. 41. Shake the chives dry.
42. 42. Cut the chives into fine rings.
43. 43. Fill the cooled soup into a large, tightly closing jar (approx. 2 liters).
44. 44. Put the chive rings into a small screw-top jar.
45. 45. Pack each crostini slice individually into a butter paper bag.
46. 46. Garnish the soup with the chive rings before serving.
47. 47. Serve the soup together with the almond crostini.

Nutrition per serving

• kcal: 380
• Protein: 7 g · Fett/Fat: 12 g · Carbs: 59 g