toodle.

Sweet Potato Soup with Coriander Pesto

A creamy sweet potato soup served with a vibrant fresh coriander and mint pesto drizzle.

VegetarianHealthySoupQuickPestoSweet Potato

Estimated Nutrition

Per Serving Total
Calories 745.2 kcals 745.2 kcals
Carbohydrates 43.6 grams 43.6 grams
Fat 62.8 grams 62.8 grams
Protein 5.4 grams 5.4 grams
Cook Time
20 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Liquids
200
ml
Vegetable Stock
Hot
NutsSeeds
1
clove
Garlic
Finely chopped
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
30
ml
Coriander
Roughly chopped fresh leaves
15
ml
Mint
Roughly chopped fresh leaves
OilsFats
15
ml
Olive Oil
For the soup
50
ml
Olive Oil
For the pesto
Vegetables
1
piece
Shallot
Roughly chopped
1
piece
Sweet Potato
Peeled and cut into cubes

Steps

  • Heat olive oil in a saucepan and fry garlic and shallot for two minutes.
  • Add sweet potato and fry for two minutes until slightly browned.
  • Add 200ml stock, bring to a boil, and simmer for 15 minutes.
  • Season to taste and blend until smooth using a hand-held blender.
  • Blend herbs and 50ml oil in a food processor to create a smooth pesto.
  • Pour soup into a bowl and drizzle with the coriander pesto.