Sweet potato soup with avocado and fresh ginger

Ingredients for 4 servings:

• 2 sweet potatoes, approx. 550 g
• 1 avocado(s), ripe
• 1 onion(s)
• 20 g fresh ginger
• 1 liter of water
• 2 tbsp butter
• 1 garlic clove(s)
• 4 bay leaves
• Nutmeg, freshly grated
• Parsley
• Sea salt
• Pepper, black from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Peel the sweet potatoes and cut into 1 cm cubes. Peel the ginger and garlic cloves and dice very finely. Finely chop the parsley. Peel the onion, cut it into wafer-thin rings, and fry it in butter in a saucepan until translucent, but do not brown. Then lightly season with salt and pepper. Mix in the sweet potatoes, ginger, garlic, and parsley and fry over low heat for about 15 minutes, until the sweet potatoes are tender. Pour in 1 liter of water, add the bay leaves, and simmer the soup over medium heat for about 15 minutes. If you prefer, you can use vegetable stock instead of water. Peel, pit, and halve the avocado. Dice one half and add it to the soup. Remove the bay leaves, then transfer the soup to a blender and blend. Season with salt, pepper, and a little nutmeg. To serve, finely dice the other avocado half. Pour the soup into preheated jars, top with diced avocado and sprinkle with finely chopped parsley.