Roasted sweet potato & nutmeg soup

ChefOfKing
  • Serving: 4
  • Prep time: 15 m
  • Cook time: 60 m
  • Ready in: 1:15 h
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How to Make Roasted sweet potato & nutmeg soup Recipe?

Credit by: KingOfChef

Ingredients

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Nutrients

1577 kj ENERGY
19g FAT TOTAL
11g SATURATED FAT
6g FIBRE
8g PROTEIN
51mg CHOLESTEROL
1065.02mg SODIUM
18g CARBS (SUGAR)
41g CARBS (TOTAL)

Step by step method

  • Step 1

    Preheat oven to 200°C.

  • Step 2

    Place whole sweet potatoes in a roasting pan and dry roast in preheated oven for 1 hour or until soft when tested with a skewer. Remove from oven and cool slightly.

  • Step 3

    Melt the butter in a saucepan over medium heat and cook the onion and celery for 5 minutes or until the onion is soft.

  • Step 4

    Add the vegetable stock, bring to the boil and remove from heat to cool slightly.

  • Step 5

    Peel the skin from cooled sweet potato and discard. Puree the sweet potato, stock mixture and nutmeg in a food processor or blender until smooth (you may need to do this in 2 batches).

  • Step 6

    Return the soup to the saucepan and reheat over medium heat. Season to taste with salt and pepper.

  • Step 7

    Serve in bowls and garnish with a spoonful of sour cream and a sprinkling of chopped chives.

Tips & variations

  • This soup has quite a thick consistency, which is easily adjusted by adding more vegetable stock or water Serve with polenta and corn muffins. Drink suggestion: Seaview Chardonnay 1995

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