Roasted Sweet Potato And Garlic Soup
Serving - 4
INGREDIENTS
Sweet potato - 350 grams
Onion - 60 grams
Garlic - 20 grams
Dry thyme - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Salt - 1/4 teaspoon
Olive oil - 1 1/2 tablespoons
Vegetable stock - 500 milliliters
Milk - 400 milliliters
Salt - 1/4 teaspoon
Fresh cream - 2 tablespoons
Crushed black pepper - for garnish
PREPARATION
- In a bowl add 350 grams chopped sweet potato, 60 grams onion, 20 grams garlic, 1/4 teaspoon dry thyme, 1/4 teaspoon salt, 1/4 teaspoon black pepper and 1 1/2 teaspoon olive oil and mix well.
- Transfer into a baking try and bake at 350°F/200°C for 25-30 minutes.
- Cool for 8-10 minutes and then add 500 milliliters vegetable stock.
- Transfer it into blender and blend into smooth paste.
- Heat a wok, add blended paste and stir well.
- Now, add 400 milliliters milk and cook for 2-3 minutes.
- Then, add 1/4 teaspoon salt, 2 tablespoon fresh cream and mix.
- Cook on the medium heat for 2-3 minutes.
- Garnish with crushed black pepper.
- Serve hot.
