Recipe

Sweet potato soup
With pistachio granola

Name: Sweet potato soup With pistachio granola
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3 1/2 ounces fine oats; 3 1/2 ounces Pistachios (roughly chop); 1 3/4 ounces Hirseflocken; 1 3/4 ounces Sojaflocken; 3 tbsp olive oil; 1 tbsp Agavendicksaft; 1 tsp herb salt; Black pepper (Freshly ground); 2 1/2 cups sweet potatoes (grob schälen, würfeln); 7 ounces carrots (waschen, würfeln (Schälen optional)); 5 cups vegetable stock; 6 1/2 tbsp crème fraîche ((Vegan option)); 1 onions (roughly chop); 2 garlic cloves (Crush); 1 tbsp olive oil; 1 tbsp curry powder; 1 tbsp paprika; Black pepper (Freshly ground); 1 bunch parsley (chopped)

easy

APPROX. 35 mins

Enough For

4 persons

Cookware

DUROMATIC® pressure cooker

Nutritional Value

3643 kJ / 870 kcal (Per person)

Ingredient

Carbohydrates 99 g
Sugar 17 g
Fat 41 g
Protein 27 g

Allergens

Gluten
Nuts
lactose
pulse
soy

Ingredients

Granola

3 1/2 ounces fine oats
3 1/2 ounces Pistachios roughly chop
1 3/4 ounces Hirseflocken
1 3/4 ounces Sojaflocken
3 tbsp olive oil
1 tbsp Agavendicksaft
1 tsp herb salt
Black pepper Freshly ground

Soup

2 1/2 cups sweet potatoes grob schälen, würfeln
7 ounces carrots waschen, würfeln (Schälen optional)
5 cups vegetable stock
6 1/2 tbsp crème fraîche (Vegan option)
1 onions roughly chop
2 garlic cloves Crush
1 tbsp olive oil
1 tbsp curry powder
1 tbsp paprika
Black pepper Freshly ground
1 bunch parsley chopped

Preparations

Granola

1. Place all the ingredients in a large bowl and stir well.

2. Spread over a baking sheet and bake in a fan oven for approx. 20 mins at 160°C until it is crispy. Stir halfway through the baking time.

3. Remove from the pan and allow to cool.

Instructions

Soup

1. Heat the olive oil and sweat the onions and garlic for 2 mins.

2. Add the vegetables and steam for around 4 minutes.

3. Add the stock, curry and paprika.

4. Close the lid and cook on pressure level 2 for 7 minutes.

5. At the end of the cooking time cool the rim of the cooker under cold running water until the pressure indicator stem remains in its lowest position.

6. Add crème fraîche and liquidise the soup with a hand blender until it is smooth and creamy.

7. Add pepper to taste.

Serving

Pour the soup into a soup plate. Garnish with granola and parsley. Serve immediately.

Hint This dish can be cooked in large quantities and frozen in portions.

Origin

Lara Hüsler