Have your creamy sweet potato soup garnished with pistachio crumbs in less than 40 minutes!
Ingredients
10.5 OZ / 300 G purple sweet potato
2 OZ / 50 G pistachio
2 TBSP parsley
2 TBSP crème fraiche
3.5 OZ / 100 G red onion
21 OZ / 600 ML vegetable stock
2 SPRIG thyme
2 CLOVE garlic
1 TSP cumin
1 TBSP vegetable oil
Directions
Add your shelled pistachio to the mixing bowl along with your parsley and then chop in TURBO mode for 5 seconds. Remove from the mixing bowl, reserve for later. Clean the bowl out well.
Peel your garlic and onion, roughly chop the red onion then add to the mixing bowl along with your picked thyme. Chop for 8 seconds / speed 8. Scrape down the sides of the mixing bowl.
Add your vegetable oil and cumin to the mixing bowl then sauté for 5 minutes. Remove the measuring cup. Once cooked, scrape down the sides of the mixing bowl.
Peel your sweet potato and roughly chop. Add to the mixing bowl, with the measuring cup inserted chop the potato for 10 seconds / speed 6.
Add your vegetable stock to the mixing bowl and cook your soup for 20 minutes / 212°F|100°C / speed 2 / stir.
Once your soup is cooked, add some seasoning and adjust the consistency with more stock if desired. Blend your soup for 20 seconds / speed 8.
Add your soup to a bowl and garnish with the pistachio crumb and crème fraiche.
