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Anna Lewandowska

Creamy sweet potato and zucchini soup

A blended cream soup of sweet potato and courgette with onion, garlic and ginger fried in olive oil, finished with fresh herbs and truffle oil.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 3 servings
Course: Soup
Cuisine: Polish
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 400 g sweet potatoes
  • 150 g zucchini
  • 1/2 onion
  • 1 garlic clove
  • 10 g ginger
  • 30 g olive oil
  • 600 g water or vegetable stock
  • 1 teaspoon salt
  • 1/3 teaspoon fresh cilantro
  • 1/3 teaspoon chopped parsley
  • a pinch of black pepper
  • a pinch of smoked paprika
  • a pinch of cardamom optional

Method
 

  1. Peel the sweet potatoes and courgette and cut them into small, evenly sized pieces.
  2. Fry the finely chopped onion and garlic in olive oil, then add the grated ginger for about 30 seconds.
  3. Cook the sweet potatoes in the vegetable stock for 15 minutes, holding a little stock back.
  4. Add the courgette and cook a few minutes more, until tender.
  5. Blend everything until completely smooth and season, loosening with the reserved stock if needed.
  6. Stir in the chopped parsley and coriander after blending, and serve with a few drops of truffle oil.

Notes

Ingredient quantities are taken from the recipe box as published. Calories are an estimate from the listed quantities.