Sweet potato soup with chili tomatoes

Step 1/7

• 1 shallots
• ½ clove garlic
• 250 g sweet potato

• cutting board
• knife

Cut a portion of the shallots into fine cubes. Chop garlic. Peel sweet potatoes and cut into small cubes.

Step 2/7

• ½ tbsp vegetable oil

• large saucepan
• cooking spoon

In a large saucepan, sauté chopped shallots and garlic with some vegetable oil. Add in sweet potato and continue to sauté for approx. 2 – 3 min.

Step 3/7

• 250 ml vegetable stock

• cooking spoon

Add in vegetable stock, bring to a boil and let simmer on low heat for approx. 15 min. until the sweet potatoes are soft.

Step 4/7

• ½ shallot
• ½ clove garlic
• 10 g cilantro
• 150 g cherry tomatoes

• cutting board
• knife

In the meantime, mince remaining shallots and garlic. Roughly chop cilantro. Halve tomatoes.

Step 5/7

• ¼ tsp sugar
• salt
• pepper
• chili powder

• frying pan

In a frying pan, sauté shallots and garlic until translucent. Add tomatoes and sugar. Season to taste with salt, pepper and chili powder.

Step 6/7

• cooking spoon

Stir in cilantro. Then remove from heat.

Step 7/7

• ½ tbsp lemon juice
• salt
• pepper
• olive oil to serve

• citrus press
• hand-held blender

Blend soup. Season with lemon juice, salt and pepper. Serve in a soup plate with chili tomatoes and a drizzle of good quality olive oil.

Enjoy your meal!