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Sweet Potato Soup with Coriander Pesto
A creamy sweet potato soup served with a vibrant fresh coriander and mint pesto drizzle.
Vegetarian
Healthy
Soup
Quick
Pesto
Sweet Potato
Estimated Nutrition
Calories
745.2
kcal / serving
745.2 kcal total
Carbs
43.6
g
per serving
43.6 g total
Fat
62.8
g
per serving
62.8 g total
Protein
5.4
g
per serving
5.4 g total
Cook Time
20
minutes
Serves
1
person
Dietary
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
Method
1
Heat olive oil in a saucepan and fry garlic and shallot for two minutes.
2
Add sweet potato and fry for two minutes until slightly browned.
3
Add 200ml stock, bring to a boil, and simmer for 15 minutes.
4
Season to taste and blend until smooth using a hand-held blender.
5
Blend herbs and 50ml oil in a food processor to create a smooth pesto.
6
Pour soup into a bowl and drizzle with the coriander pesto.