John Myers
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Sweet Potato and Vegetable Soup
The perfect sweet potato and vegetable soup recipe with a picture and simple step-by-step instructions.
- 200 g Snow peas
- 300 g Carrots
- 200 g Fennel fresh
- 250 g Cherry tomatoes panicles
- 150 g Yellow pepper
- 150 g Green pepper
- 250 g Zucchini green
- 100 g Celery
- 1 Red Fresh chilli 12g
- 2 Garlic cloves 17g
- 35 g Ginger
- 450 g Sweet potatoes
- 1 tbsp Chili oil
- 400 ml Vegetable broth
- Salt, lemon pepper
Preparation * snipping * approx. 60 minutes
- Wash the king peas and cut into strips … Peel the carrots and cut into slices …. Wash the fennel, cut in half, cut out the stalk and cut into strips …. Wash and quarter the tomatoes … Halve, core, wash and remove the peppers Cut into cubes …. Wash the zucchini, clean first into slices and then cut into strips … Wash celery, clean individual stalks and then cut into fine slices … Cut the chilli pepper lengthways, core, wash and cut into fine cubes. …. Peel the garlic and ginger and cut into small cubes … Peel, wash and cut the sweet potato …
Sweet potato and vegetable soup:
- Heat the oil in a large saucepan …. add the sweet potatoes, ginger, garlic and chilli … fry for about 3-5 minutes … add the other vegetables one after the other and fry them briefly … season lightly with salt and pepper …. Pour in the vegetable stock and cover it and let it simmer gently for about 20 minutes … Season the soup again (if necessary) with salt and pepper … Now arrange in deep plates and you’re done …. Enjoy your meal ….
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