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Lorenza

Lorenza Ávila
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Recipe of Cream of Sweet potato and Potato
Recipe

Cream of Sweet potato and Potato

45 min
Not so easy
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This rich cream is a base of carrot, sweet potato and radish with chicken broth, milk and yogurt.
Learn more about Lorenza Ávila

Ingredients

4 servings
  • 100 grams of no sugar natural yogurt
  • 425 milliliters of whole milk
  • 1 1/3 liters of chicken soup
  • 2 spoonfuls of olive oil
  • 2 pieces of onion finely chopped
  • 2 pieces of sweet potato chopped into cubes
  • 2 pieces of carrot peeled and chopped
  • 2 pieces of radish chopped
  • 1 tablespoon of cumin powder
  • 75 grams of lentil previously rinsed

    Preparation

    Heat the olive oil in a large pot. Brown onions for 5 minutes or until translucent. Add the other vegetables (sweet potato, carrot and radish) and cook for 5 more minutes.
    Add cumin, lentils and chicken broth and cook until boiling. Lower the heat and cook for 25 minutes or until the vegetables and lentils are soft.
    Blend the soup and return to the pot. Add the milk and season with pepper salt. Once it is very hot it serves.

    PRESENTATION

    Serve the soup with 1 tablespoon of plain yogurt and garnish with fresh parsley or chives.

    TIPS

    At the time of liquefying a hot soup always hold the lid of your blender well, if it can not explode through the hot air.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    152
    kcal
    7.6%
    Carbohydrates
    18.9
    g
    6.3%
    Proteins
    9.9
    g
    20%
    Lipids
    4.3
    g
    6.5%
    Fiber
    1.9
    g
    3.7%
    Sugar
    5.1
    g
    5.7%
    Cholesterol
    9.0
    mg
    3.0%
    Esha
    Rate this tip
    Ratings (1)
    Gaby O
    19/08/2019 17:28:50
    No dice cuando se pone el yogourth ni si se licua.

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