Sweet potato soup with asparagus

This soup is very tasty and wholesome, yet very healthy.

Ingredients for 2 full bowls:

250g Sweet potatoes
1 red pepper
2 shallots
1 garlic clove
2 tbsp olive, sunflower or soya spread (instead of butter)
1 tsp brown sugar
300-400 ml vegetable stock (I like using vegan Marigold Swiss Vegetable Bouillon. It’s available in health shops)
1 red chilli
1 bay leaf
8 green or white asparagus tips
sea salt/freshly ground pepper
1 tsp balsamic vinegar

1. Wash, peel and cut potatoes. Wash, trim and dice pepper. Finely shop shallots and press or chop the garlic.

2. In saucepan, saute shallots and garlic in 1 tbsp of spread of your choice. Add pepper and sugar and stir until the sugar has dissolved. Add potatoes and vegetable stock. Trim, wash and de-seed chilli, cut it in half and add it to soup with the bay leaf. Simmer everything for about 20 minutes. Remove chilli and bay leaf from the soup, cool it slightly and prosess it in blender.

3. Wash asparagus tips. Heat the remain 1 tbsp of the spread in a pan and saute asparagus until slightly soft, but still crunchy. Place on paper towel and season with salt and pepper. Season soup with pepper and vinegar (you don’t need salt if you use vegetable stock) and serve with asparagus.

You can also shred one carrot with vegetable peeler and put the stripes in soup together with asparagus. Add some torn basil leaves too.

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