Turmeric sweet potato soup
With MEGGLE Creme Dual
Ingredients
| 300 g | Sliced yellow onion |
| 50 g | Butter (use oil instead if you want to make your soup lactose-free) |
| 70 g | Leek (the white part) |
| 12 g | Garlic |
| 2 g | Ground turmeric |
| 500 g | Potatoes (peeled, sliced) |
| 300 g | Sweet potatoes |
| Vegetable stock |
| 200 ml | MEGGLE Creme Dual |
Preparation
Step 1
- Sauté onion together with leek until soft.
- Add garlic and both types of potatoes.
- Add turmeric, stock, and bring it to the boil.
Step 2
- Lower the heat and let it boil slowly until potatoes are soft.
- If too much stock evaporates during the cooking, feel free to replenish it as you cook.
- Use a blender to puree the soup whilst slowly pouring in MEGGLE Creme Dual to make the soup smooth.
Step 3
- Season with salt, black pepper, and a little bit of nutmeg.
