Creamy sweet potato soup with chili

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel, wash and chop sweet potatoes, except for about 1/2. Clean, wash and cut the chilli pepper into pieces. Peel ginger, garlic and onions and cut roughly into pieces. Heat 1 tablespoon of oil in a pot.

2. 2

   Sauté potatoes, chilli, ginger and onions over medium heat for 4-5 minutes. Wash chicken breast and pat dry. Deglaze potatoes with broth, add chicken breast and simmer covered for about 30 minutes.

3. 3

   Meanwhile roast the sesame seeds in a pan without fat, remove. Cut the remaining half potato into very thin slices. Heat about 5 tablespoons of oil in a large, coated pan. Fry potato slices, if necessary in portions, for 1-2 minutes on each side until golden brown.

4. 4

   Season fried slices with salt and let them drain on kitchen paper. Remove the chicken breast and let it cool down briefly. Remove meat from the bone and remove skin. Cut meat into cubes.

5. 5

   Heat 1 tablespoon of oil in a coated frying pan. Add the meat to the pan, season with salt and fry for 4-5 minutes until golden brown. Remove and immediately roll in sesame seeds. Keep meat warm. Add cream and orange juice to the soup and puree finely with a chopping stick.

6. 6

   If necessary, add some water and season with salt and pepper. Arrange soup, potato slices and meat in preheated plates, garnish with coriander.

Nutrition Facts

KCAL
510 kcal

CARBS
44 g

FATS
24 g

PROTEINS
25 g