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National Nutrition Week, 16-22 October 2016.

Sweet potato and pumpkin soup with yoghurt drizzle

Summary

Yield
Servings
Source

Dairy Australia

Prep time30 minutes
Meal categorySoup

Description

A deliciously warming recipe to keep you snug this Winter.

Ingredients

1 onion (sliced)
1CloveGarlic (crushed)
1Teaspoon (Metric)fresh ginger (grated)
1⁄4Cupwater
250Gramsweet potato (peeled and chopped)
250GramPumpkin (peeled and chopped)
2 low salt vegetable stock cubes (dissolved in 3 cups boiling water)
2Cupskim milk
250Gramreduced fat yoghurt
1Tablespoon (Metric)Coriander (finely chopped)

Instructions

  1. Saute onion, garlic and ginger in a non-stick saucepan with water until tender. Add sweet potato, pumpkin and stock and simmer, uncovered for 15-20 minutes or until tender.
  2. Puree mixture until smooth and return to a saucepan. Stir in milk and reheat gently without boiling.
  3. Combine yogurt and coriander. Ladle soup into serving bowls and top with a swirl of coriander flavoured yogurt.
Nutritional information (per serve)
  • Energy: 672kJ
  • Total sugars: 18g
  • Protein: 11g
  • Sodium: 110mg
  • Calcium: 300mg
  • Total fat: 2g
  • Saturated fat: 1g
  • Iron: 1mg
  • Carbohydrate: 25g
  • Fibre: 2g

 

Comments

Easy quick and great for

Easy quick and great for freezing.

Adding a peeled, cored &

Adding a peeled, cored & diced apple enhances the recipe.

 

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