Sweet Potato and Pumpkin Soup with Yoghurt Drizzle
Description
A deliciously warming recipe to keep you snug this winter
Summary
| Yield | |
|---|---|
| Source | Dairy Australia |
| Prep time | 30 minutes |
| Meal Category | Soup |
| Nutritional Category |
Ingredients
| 1 | onion (sliced) | |
| 1 | clv | Garlic (crushed) |
| 1 | Teaspoon | fresh ginger (grated) |
| 1⁄4 | Cup | water |
| 250 | g | sweet potato (peeled and chopped) |
| 2 | low salt vegetable stock cubes (dissolved in 3 cups boiling water) | |
| 2 | Cup | skim milk |
| 250 | g | reduced fat yoghurt |
| 250 | g | Pumpkin (peeled and chopped) |
| 1 | tbsp | Coriander (finely chopped) |
Instructions
- 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.
- Puree mixture until smooth and return to a saucepan. Stir in milk and reheat gently without boiling.
- 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
Adding a peeled, cored & diced apple enhances the recipe.
Easy quick and great for freezing.