🍲 Creamy Sweet Potato Soup with Crispy Grape Topping and Croutons

Name: Creamy Sweet Potato Soup with Crispy Grape Topping and Croutons
Total time: 30 min
Yield: 4 servings
Ingredients: onions, yellow 1 pc.; sweet potatoes 500 g; organic limes 1 pc.; parsley, fresh 10 g; butter 5 tbsp; salt pinch; curry powder 1 tsp; balsamic vinegar, light 2 tbsp; vegetable broth 750 ml; coconut milk 200 ml; celery stalks 0.25 pc.; white grapes 50 g; red grapes 50 g; pepper, black ground pinch; pumpernickel 4 slices

512 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

onions, yellow 1 pc.
sweet potatoes 500 g
organic limes 1 pc.
parsley, fresh 10 g
butter 5 tbsp
salt pinch
curry powder 1 tsp
balsamic vinegar, light 2 tbsp
vegetable broth 750 ml
coconut milk 200 ml
celery stalks 0.25 pc.
white grapes 50 g
red grapes 50 g
pepper, black ground pinch
pumpernickel 4 slices

Instructions

1. Peel the onion and cut it into thin strips.
2. Peel the sweet potatoes.
3. Set aside about half a sweet potato for later.
4. Dice the remaining sweet potatoes roughly.
5. Halve the lime and squeeze out the juice.
6. Wash the parsley and shake it dry.
7. Pick the parsley leaves off the stems.
8. Finely chop the parsley leaves.
9. Place the onion in a pot with one tablespoon of butter.
10. Sauté the onion over medium heat for about three minutes until it becomes translucent.
11. Add the sweet potato cubes to the pot.
12. Season the sweet potatoes with salt.
13. Toast the curry powder briefly.
14. Deglaze everything with white balsamic vinegar.
15. Pour in vegetable broth and coconut milk.
16. Let the soup simmer for about 30 minutes.
17. Add two tablespoons of cold butter cubes to the soup.
18. Puree the sweet potato soup until smooth.
19. Season the soup to taste with lime juice and salt.
20. Dice the reserved sweet potato finely.
21. Dice the celery stalks finely.
22. Halve the grapes.
23. Heat two tablespoons of butter in a pan over medium heat until it foams.
24. Fry the sweet potato cubes slowly for about three minutes.
25. Add the celery cubes.
26. Cook the celery for another three minutes.
27. Deglaze with two to three tablespoons of lime juice.
28. Add the grapes.
29. Season the topping with pepper.
30. Dice the pumpernickel roughly.
31. Toast the pumpernickel in the pan with two tablespoons of butter for about three minutes until golden brown.
32. Season the croutons with salt.
33. Serve the sweet potato soup in deep bowls.
34. Garnish the soup with the sweet potato grape topping as desired.
35. Sprinkle the croutons on top.
36. Top the soup with the chopped parsley.
37. Enjoy your meal!

Nutrition per serving

kcal: 512
Protein: 7 g · Fett/Fat: 25 g · Carbs: 62 g