Corn and sweet potato soup

Name: Corn and sweet potato soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Corn; 1 Onion; 1 (approx. 400 g) large sweet potato; 2 TABLESPOONS Olive oil; 1 can(s) (425 ml) Tomatoes; 1 TABLESPOON Vegetable broth (instant); 1 Organic Lime; 100 g Whipped cream; 1 package (250 g) Tortelloni with spinach-ricotta filling (refrigerator); 1⁄2 Potty Basil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Corn
1 Onion
1 (approx. 400 g) large sweet potato
2 TABLESPOONS Olive oil
1 can(s) (425 ml) Tomatoes
1 TABLESPOON Vegetable broth (instant)
1 Organic Lime
100 g Whipped cream
1 package (250 g) Tortelloni with spinach-ricotta filling (refrigerator)
1⁄2 Potty Basil
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Drain the corn. Peel and finely chop the onion. Peel, wash and chop the sweet potato. Heat the oil in a large pot. Fry the onion until transparent. Add corn and sweet potato and steam for about 2 minutes.
2
Deglaze with 1 l water and tomatoes. Stir in the stock. Bring everything to the boil and simmer for about 15 minutes.
3
Wash the lime in hot water, dry and grate the peel. Squeeze the lime. Remove approx. 1⁄4 from the soup and set aside. Finely puree the rest of the soup with a hand blender. Stir in lime zest and juice, cream, tortelloni and the soup that has been set aside.
4
Warm everything up.
5
Wash the basil, shake dry, pluck the leaves and cut into strips. Season soup with salt and pepper and serve sprinkled with basil.