Creamy sweet potato soup with chili

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Soup greens clean or peel, wash and roughly dice. Halve 1 onion. Wash the thyme, shake dry. Press 1 clove of garlic.

2. 2

   Cut parsley leaves from the stalks and use them for other purposes. Put soup vegetables, onion and garlic in a large, wide pot. Add about 1 litre of cold water, bay leaf, 1 teaspoon of salt, peppercorns, cloves, parsley stalks and thyme. Bring to the boil and simmer for about 30 minutes

3. 3

   Wash the potatoes and cook in boiling salted water for about 20 minutes. Wash and clean the cauliflower, carrots and beans. Divide cauliflower into florets, cut carrots into slices. Cook together with the beans in salted water for about 15 minutes. Peel, wash and chop the sweet potatoes, except for about 1/2. Clean, wash and cut the chilli pepper into pieces. Peel ginger, 2 cloves of garlic and 2 onions and cut them roughly into pieces.

4. 4

   Heat 1 tablespoon of oil in a pot. Sauté potatoes, chilli, ginger and onions over medium heat for 4-5 minutes. Wash the chicken breast and pat dry. Deglaze potatoes with broth, add chicken breast and simmer covered for about 30 minutes. Meanwhile roast sesame seeds in a pan without fat, remove. Cut the remaining half potatoes 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. Season fried slices with salt and let them drip off 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. Heat 1 tablespoon of oil in a coated pan.

5. 5

   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. Season fried slices with salt and let them drip off 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. Heat 1 tablespoon of oil in a coated pan. Put meat into 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. Add some water if necessary and season with salt and pepper. Arrange soup, potato slices and meat in preheated plates, garnish with coriander

6. 6

   Put meat into 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. Add some water if necessary 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