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Sweet potato and pumpkin feeling soup

Soup
Course: Starter
Preparation: 5 minutes
Cooking: 20 minutes
Cost per serving: 0,79 €
Energy: 227 kcal / serving
Nutritional score:

Instructions

  • 1.   - Dice the sweet potato, pumpkin and carrot, set aside.
  • 2.   - Chop the onion and sauté for 3 minutes over high heat in olive oil. add the diced sweet potato, pumpkin and carrot, still over high heat.
  • 3.   Add the soy sauce, a little water (8 cl) and stir constantly without letting it stick to the bottom.
  • 4.   - Once the vegetables are golden brown, add the water, coriander, nutmeg and cinnamon.
  • 5.   - Crumble on top of the chicken cube broth then stir everything.
  • 6.   - Add a pinch of salt then cook for about twenty minutes over medium heat.
  • 7.   - Using a knife, check that the diced vegetables are tender.
  • 8.   When they are, go to the blender.
  • 9.   The soup should be slightly thick and smooth. (add a little water if necessary, having tasted beforehand!)
  • 10.   Serve hot.

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Ingredients for servings

  • 1 sweet potato
  • ½ pumpkin
  • 1 red onion
  • 1 carrot
  • 1 chicken stock cube
  • 4 cl of soya sauce
  • 1 tablespoon of fresh coriande
  • 1 pinch of cinnamon
  • 4 tablespoon of olive oil
  • 3 water
  • salt (according to taste)
  • pepper (according to taste)

Informations nutritionelles *

  •  
    Par personne
    % AJR
  • Valeur énergétique
    227 kcal
    11 %
  • Matières grasses
    14,25 g
    20 %
  • dont saturés
    1,81 g
    9 %
  • Glucides
    19,33 g
    7 %
  • dont sucres
    7,75 g
    9 %
  • Protéines
    3,47 g
    7 %
  • Fibres
    3,54 g
    n/a
  •   Plus de données
* A titre indicatif, avant cuisson, AJR de l'Union européenne.