Sweet potato lentil soup

Ingredients for 6 servings:

• 600 g sweet potatoes
• 300 g carrot(s)
• 150 g parsnip(s)
• 2 onions
• 300 g lentils, red
• 400 ml cream
• 1 liter vegetable broth
• 2 tbsp oil
• 1 pinch(s) of sugar
• 4 slices of multigrain bread
• 25 g margarine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegetarian

Roughly dice the vegetables. Heat the oil in a saucepan over high heat and sauté the onions until translucent. Add the remaining vegetables and the sugar and sauté for 3 minutes. Add the lentils and let them stand for another 2 minutes. Pour in 200 ml of cream and 800 ml of stock, bring to a boil, and simmer covered over medium heat for 20 minutes. Meanwhile, dice the bread and toast it on all sides with the margarine in a pan over medium heat. Once the lentils and vegetables are tender, remove the pan from the heat and purée the soup. Bring the soup back to a boil and add the remaining cream and stock until the desired consistency is reached. Ladle the soup into bowls and garnish with the toasted bread cubes.