Sweet Potato and Vegetable Soup

5 from 6 votes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 44 kcal


  • 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 ....


Serving: 100gCalories: 44kcalCarbohydrates: 6.3gProtein: 1.3gFat: 1.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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