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Sweet potato soup with poppy seed twists
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Indulge in velvety sweet potato soup paired with crispy poppy seed pastry twists for a delicious twist!
Ingredients:
  • 2 small (about 600g) orange sweet potatoes (kumara), peeled, cut into 2cm pieces
  • 1 brown onion, cut into quarters
  • 125ml (1/2 cup) low-fat thickened cream
  • 62.50 ml loosely packed fresh continental parsley leaves
  • 375ml (1 1/2 cups) skim milk
  • Salt & freshly ground black pepper
  • 1/2 sheet (24 x 24cm) ready-rolled reduced-fat puff pastry, just thawed
  • 20g poppy seeds
Instructions:
  • Preheat the oven to 200C. Line a baking tray with parchment paper. Boil sweet potatoes in water for 8 minutes, then add onions and cook for 2 more minutes until tender. Drain well.
  • In a food processor, blend the sweet-potato mixture, cream, parsley, and half of the milk until smooth. Transfer the mixture back to the pan, add the remaining milk, season with salt and pepper to taste. Simmer over medium heat, stirring occasionally, for 3 minutes until heated through.
  • Cut the pastry into eight 3cm-thick strips, twist them, roll in poppy seeds, and bake in the oven for 10-12 minutes.
  • Serve the soup in bowls and accompany with twists.

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