John Myers
Ingredients for 4 servings:
- 400 g sweet potatoes
- 800 ml vegetable stock
- 100 g mountain cheese
- 50 g walnuts, chopped
- 2 boxes of cress
- 200 g cream cheese (0.2% fat)
- salt and pepper
- nutmeg
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes
Peel the sweet potatoes, chop them into small pieces, and cook them in the vegetable broth for 15 minutes. Finely grate the mountain cheese and briefly toast the walnuts in a non-stick pan. Wash the cress, trim the leaves, and mix them with the walnuts and half of the grated cheese. Add the cream cheese and the remaining grated mountain cheese to the boiling soup, puree the soup, and season with salt, pepper, and nutmeg. Puree again until frothy and serve immediately sprinkled with the cress, cheese, and walnut mixture. Per person: approx. 323 kcal (= 1352 kJ), 17 g protein, 16 g fat, 28 g carbohydrates, 4 g fiber.
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