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Sweet potato soup with pomegranate

Sweet potato soup with pomegranate

Feeling cold? Then opt for this recipe! In no time, your delicious soup will be on the table. It is a surprisingly sweet and smooth soup, bursting with different flavours. What an exotic treat!

Ingredients

500 g sweet potatoes
1 onion
3 cloves of garlic
4 tomatoes
0.8 litres of vegetable stock
1 tsp harissa spice mix
1 pomegranate
Fresh coriander
1 lime
2 tbsp cashew nuts

Preparation

  • 1
    Peel the sweet potatoes and cut them into equal pieces. Heat some olive oil in a soup pan and sauté the sweet potatoes over high heat. Chop the onion and garlic, and add them to the pan.

  • 2
    Cut the tomatoes into 4 wedges and remove the stem end. Sauté the tomato wedges for a minute. Add just under a litre of vegetable stock and bring close to boiling. Cook the potatoes until done. Check whether they’re done with a fork.

  • 3
    Use a hand blender to puree the soup in the pan or blend it in several times with a heat-resistant kitchen blender. Taste the soup and season with harissa seasoning, salt and pepper. Taste again. Harissa is a spicy and often hot blend. Keep the soup warm on the stove, but avoid boiling it.

  • 4
    Clean the pomegranate. Cut the skin into four segments, but do not cut all the way through. Break the pomegranate into segments to easily remove the seeds.

  • 5
    Serve the soup into the plates, garnishing with pomegranate seeds, coriander, cashew nuts, grated lime zest and some wafer-thin garlic slices, if desired. Finally, make flavour drops of oil, harissa and lime juice.

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