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Sweet potato and cumin Soup with feta yogurt

Sweet potato and cumin Soup with feta yogurt

Yields 5 Servings
occasions
Dinner
dairy ingredients
Yogurt, Cheese
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Sweet potato and cumin Soup with feta yogurt

INGREDIENTS

Ingredients checklist for soup

Ingredients checklist to serve

DIRECTIONS

Ingredients checklist for soup

1
Heat the oil in a large saucepan over a medium heat, add the onion and fry for a few minutes until relaxed and glossy, stirring occasionally, then add the garlic, cumin and chilli flakes and fry for a further minute. Add the sweet potato, and continue to cook for another couple of minutes, stirring frequently. Pour in the stock and season with salt, bring to the boil and simmer over a low heat for 20 minutes, by which time the potato should be meltingly tender.
2
Liquidise the soup in batches in a blender. Return it to the saucepan and season with a little more salt if necessary.
3
Combine the feta and yogurt in a bowl and serve spooned on top of the soup, each one scattered with a teaspoon of chopped sun-dried tomato if wished.

Ingredients checklist to serve

Sweet potatoes in a soup are promise of a thick, comforting and mealy bowlful. In fact, roasting aside, I think this has to be one of the best ways of eating them, pleasingly contrasted with some sharp feta. And it’s the orange-fleshed potatoes you want here rather than the cream-coloured ones.

 

HIGH IN VIT A

Energy 304 Kcal | Fat 11.9g | Sat fat 3.2g | Carbs 39.7g | Sugar 13.4g | Protein 6.4g | Salt 1.5g

Ingredients checklist for soup

Ingredients checklist to serve

Instructions

1
Heat the oil in a large saucepan over a medium heat, add the onion and fry for a few minutes until relaxed and glossy, stirring occasionally, then add the garlic, cumin and chilli flakes and fry for a further minute. Add the sweet potato, and continue to cook for another couple of minutes, stirring frequently. Pour in the stock and season with salt, bring to the boil and simmer over a low heat for 20 minutes, by which time the potato should be meltingly tender.
2
Liquidise the soup in batches in a blender. Return it to the saucepan and season with a little more salt if necessary.
3
Combine the feta and yogurt in a bowl and serve spooned on top of the soup, each one scattered with a teaspoon of chopped sun-dried tomato if wished.
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