Sweet potato soup with Parmesan pomegranate slices

Ingredients for 6 servings:

• 1 kg sweet potatoes
• 1 onion(s), diced
• 1 clove(s) garlic, chopped
• 3 tbsp olive oil
• 2 tsp cumin
• 1 ½ liters vegetable broth
• 125 g yogurt
• salt and pepper
• 1 tbsp leek in rings, white part only
• 60 g Parmesan, sliced
• 30 g pomegranate seeds

Instructions

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

Crema di patate dolci speziata with tuile di Parmigiano al melograno

Peel and dice the sweet potatoes. Sauté the onion, garlic clove, and cumin in the olive oil. Add the sweet potato cubes and cook for another five minutes, stirring. Top up with the vegetable stock and cook for 20 minutes, until the sweet potatoes are tender. Meanwhile, line a baking sheet with parchment paper. Sprinkle a medium-sized garnishing ring thinly with Parmesan shavings and place a few pomegranate seeds on top. Remove the ring and place five more circles, leaving some space between them, on the parchment paper. Bake in a preheated oven to 160°C (320°F) for five minutes, until the Parmesan is golden brown. Let cool slightly. Purée the soup and pass it through a sieve. Return to the heat, stir in the yogurt, and season with salt and pepper. To serve, place a Parmesan wedge in the center of each plate and garnish with some cumin and a few leek rings.