Roasted sweet potato soup
Roasted sweet potato soup
379kcal Per person
8g Protein
54g Carbs
15g Fat
11g Fiber
Ingredients
- ½ pound sweet potato (227 g)
- 1 tablespoon olive oil (15 ml)
- ¼ onion
- 1 clove garlic (5 g)
- 1 cube vegetable bouillon
- 2 ½ cup water (593 ml)
- ¼ cup black beans (48 g)
- 1 teaspoon ground cumin (2 g)
Preparing this recipe
- Preheat the oven to 400°F (210°C).
- Peel and cube the sweet potato. Toss the sweet potato cubes with olive oil, salt and pepper. Arrange the seasoned sweet potato cubes on a baking sheet and roast for 15 minutes.
- Dice the onion and mince the garlic. Sauté the onion and garlic in heated olive oil over medium heat until translucent and fragrant.
- Dissolve the bouillon cube in water.
- Add the roasted sweet potatoes to the pot with sautéed onion and garlic. Pour in the vegetable broth and add the beans and cumin. Stir to combine. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 10 minutes.
- Use an immersion blender or transfer the soup to a blender for a smooth and creamy consistency.
- Season the soup with additional salt and pepper to taste.
Requisites:
- (Immersion) blender
- Baking tray with parchment paper
Tip van FitChef
Top with a dollop of Greek yogurt and sprinkle with fresh parsley.
