John Myers
Contents
show
Ingredients
- 1 Unpeeled sweet potatoes approx. 250 g
- 0,5 Small onion
- 1 Fresh ginger about 2 cm
- 2 tbsp Oil
- 250 ml Vegetable broth
- 1 tbsp Cream cheese
- Chilli flakes
- 0,5 Small onion
- 0,5 Apple fresh
- 50 g Mixed minced meat
- 1 tsp Dried thyme
- 1 pinch Ground cinnamon
- Pepper
- Fat for frying
- Mint fresh
Instructions
- Peel, wash and dice the sweet potatoes. Peel onions and cut them into fine pieces. Peel and finely dice the ginger.
- Steam the onion in hot oil until translucent. Add the sweet potato and ginger. Briefly sauté with. Pour in the vegetable stock, bring to the boil and cook for about 20 minutes.
- Puree the soup. Add the cream cheese and grind the chilli flakes over it a few turns. Mix everything again.
- Peel and finely dice the onion. Peel the apple, remove the core and grate finely. Mix both together with the minced meat, thyme and cinnamon. Season with pepper. Shape small meatballs and fry on both sides in the hot fat.
- Divide the soup on two plates. Remove excess fat from meatballs on kitchen paper and serve on the soup. Garnish with fresh mint.
Nutrition
Serving: 100gCalories: 185kcalCarbohydrates: 1.8gProtein: 3.5gFat: 18.5g
