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🍽️ Creamy Sweet Potato and Leek Soup with Corn

285 kcal · 30 min · 4 servings

Ingredients

• 25 g Butter
• 1 Onion
• 1 Clove of garlic
• 1 Leek stalk
• 1 tsp Coriander (ground)
• 450 g Sweet potatoes
• 100 g Corn (jar)
• 1 Vegetable broth
• Salt
• Pepper (from the mill)
• 1 tbsp thin ginger slice

Instructions

1. 1. Peel the onion and cut it into very small cubes.
2. 2. Peel the sweet potatoes and cut them into small pieces.
3. 3. Wash the leek thoroughly, remove the tough ends, and slice it into small rings.
4. 4. Rinse the corn under running water and let it drain.
5. 5. Heat butter in a pot and sauté the onion cubes until translucent.
6. 6. Press the garlic directly into the pot and let it sauté briefly with the onion.
7. 7. Stir in the coriander and let it sauté briefly as well.
8. 8. Add the chopped sweet potatoes and leek to the pot.
9. 9. Sauté the vegetables while stirring constantly for about 5 minutes.
10. 10. Pour the vegetable broth over the vegetables.
11. 11. Let the soup simmer with the lid closed for approx. 30 minutes.
12. 12. Add the drained corn to the soup just before removing it from the heat.
13. 13. Blend the soup briefly with a hand blender until creamy.
14. 14. Season the soup to your taste.
15. 15. Sprinkle the finished soup with grated ginger.
16. 16. Serve the soup warm in deep plates or bowls.

Nutrition per serving

• kcal: 285
• Protein: 5 g · Fett/Fat: 12 g · Carbs: 42 g