Name: Silky Sweet Potato Soup with Herb Croutons
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 75g Sweet Potato, cubed; 200ml Vegetable Broth; 1.5 tbsp Extra Virgin Olive Oil; 1 clove Garlic, minced; 5g White Bread, cubed; 0.5 tsp Fresh Ginger, grated; 0.25 tsp Dried Thyme

Nutrition

Per serving

285 calories

Protein: 2g; 3% of calories
Carbs: 22g; 31% of calories
Fat: 21g; 67% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Peel the sweet potato and cut into small, uniform cubes to ensure quick cooking.
In a small pot, heat half of the olive oil over medium heat and sauté the minced garlic and grated ginger until fragrant.
Add the sweet potato cubes to the pot and pour in the vegetable broth.
Bring the liquid to a boil, then reduce heat and simmer for 10-12 minutes or until the sweet potatoes are fork-tender.
While the soup simmers, toss the bread cubes with the remaining olive oil and dried thyme in a small skillet.
Toast the bread over medium heat, stirring frequently, until the croutons are golden brown and crisp.
Use an immersion blender to process the soup directly in the pot until it reaches a completely smooth and silky consistency.
Pour the soup into a bowl and garnish with the toasted herb croutons before serving warm.

Nutrition

Ingredients

Instructions

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