Sweet Potato Soup

  • cooking time
    30 m
  • serves
    6
spray oil for cooking
1 medium (150g)
onion chopped
2
cloves garlic crushed
1 tsp
chopped chilli
2 tsp
ground coriander
1 kg
sweet potato cut into small cubes
4 cups (1L)
chicken stock
2 tsp
MAGGI Original Seasoning
1 185ml can
CARNATION Light & Creamy Evaporated Milk
1/2 cup (20g)
chopped coriander leaves chopped
6
crusty bread rolls
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
g
Average Quantity
per:
g

Method

  1. Heat pan, spray with oil,add garlic, chilli and coriander, cook, stirring for 1 minute. Add sweet potato and stock. bring to the boil; simmer for 20 minutes, or until sweet potato is tender.Cool.

  2. Purée in a blender until smooth. Return to the saucepan; add Original Seasoning and Evaporated milk; reheat gently.

     

  3. Scoop out bread from the inside, leaving a 1cm wall; bake rolls on an oven tray, in a preheated 210ºc/190°c fan forced oven for 5 minutes or until crisp.Place rolls onto serving plates, fill with soup; sprinkle with fresh coriander.