Sweet potato soup with mini meatballs

Ingredients for 2 servings:

• 500 g sweet potatoes
• 150 g carrot(s) (roots)
• 1 small onion(s)
• 2 pinches of coriander powder
• 2 pinches of cumin powder
• 1 piece(s) turmeric, approx. 10 g in weight
• 100 ml cream
• 2 tsp vegetable stock powder
• 175 g minced beef
• 1 tsp steak seasoning (e.g. Virginia Style)
• 1 tsp coconut oil
• 1 liter of water, hot
• 2 spring onions, cut into rings
• 1 tsp fat for frying
• e.g. salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

simply

Peel the sweet potatoes and carrots and cut into approximately 1 cm cubes. Peel the onion and dice finely. Peel the turmeric (use disposable gloves – it stains!) and also cut into small pieces. Place the ground beef in a bowl and mix well with salt, pepper, and steak seasoning. Form small hazelnut-sized dumplings. Heat the cooking oil in a pan. Add the meatballs, fry on all sides for about 5 minutes, and set aside. Heat the coconut oil in a high saucepan and briefly sauté the onion, coriander, and cumin. Add the sweet potatoes and roots and sauté briefly. Add 1 liter of hot water, stir in the vegetable stock powder, and bring to a boil briefly. Add the turmeric to the soup using a garlic press (be careful: it will splash and stain, so be careful!). Stir and simmer everything over medium heat for about 10-15 minutes. Meanwhile, clean the spring onions and slice them into small rings. Purée the vegetables with a hand blender, then stir in the cream. Now add the meatballs, taste again, and adjust the seasoning if necessary. Serve garnished with the spring onions. Serve with baguette or flatbread. Tip: If you like, add a few drops of high-quality balsamic vinegar.