Creamy Sweet Potato 'Cappuccino' Soup

A velvety vegetarian soup featuring sautéed sweet potatoes, white wine, and double cream, finished with a sprinkle of cinnamon.

Vegetarian Soup Sweet Potato Creamy Starter

Estimated Nutrition

Calories

648.5

kcal / serving

648.5 kcal total

Carbs

22.4g

per serving

22.4 g total

Fat

58.8g

per serving

58.8 g total

Protein

4.2g

per serving

4.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Liquids

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground

pinch

Cinnamon

ground

OilsFats

Olive Oil

Vegetables

0.5

piece

Onion

chopped

0.5

piece

Sweet Potato

peeled and chopped

Method

Heat the butter and olive oil in a saucepan and cook the chopped onion until soft.

Add the sweet potato to the pan and sauté for two minutes.

Pour in the white wine and simmer until the liquid reduces by half.

Add 75ml of vegetable stock and simmer until the sweet potato is tender.

Season with salt and pepper, then stir in the double cream over low heat.

Let the mixture cool slightly then blend in a food processor until smooth.

Reheat the soup, pour into a cup, and sprinkle with cinnamon to serve.