adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roasted sweet potato & nutmeg soup
Roasted sweet potato & nutmeg soup
0 Likes
Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Ingredients:
  • 1 litre (4 cups) vegetable liquid stock
  • 2 medium (about 500g each) orange sweet potatoes (kumara), unpeeled
  • 25g (5 tsp) butter
  • 1 large brown onion, chopped
  • 2 celery sticks, chopped
  • 2.50 gm ground nutmeg
  • Salt and ground black pepper
  • 125mls (1/2 cup) sour cream, to garnish
  • Chopped chives, to garnish
Instructions:
  • Preheat your oven to a toasty 200°C.
  • In a roasting pan, place whole sweet potatoes and roast in a preheated oven for about 1 hour until tender. Once done, take them out of the oven and let them cool briefly.
  • In a saucepan over medium heat, melt the butter and sauté the onion and celery until the onion is soft, about 5 minutes.
  • Pour in the vegetable stock, allow it to come to a boil, then let it cool briefly before proceeding.
  • Peel the cooled sweet potato and discard the skin. Puree the sweet potato, stock mixture, and nutmeg in a food processor or blender until smooth, possibly in 2 batches as needed.
  • Transfer the soup back to the saucepan and gently warm it over medium heat. Season with salt and pepper to your liking.
  • Ladle the dish into bowls and top each with a dollop of sour cream and a sprinkle of fresh chives.

Similar Recipes