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Lorenza Ávila
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Recipe of Cream of Sweet potato and Potato
Recipe

Cream of Sweet potato and Potato

45 mins
Half
25
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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 portions
  • 100 grams unsweetened natural yoghurt
  • 425 milliliters whole milk
  • 1 1/3 liters chicken soup
  • 2 tablespoons olive oil
  • 2 onions, finely chopped
  • 2 sweet potatoes, chopped into cubes
  • 2 carrots, peeled and chopped
  • 2 radishes, chopped
  • 1 tablespoon cumin powder
  • 75 grams 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

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
58.7
kcal
2.94%
Carbohydrate, by difference
7.1
g
2.37%
Protein
3
g
6%
Total lipid (fat)
2.2
g
3.38%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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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