Sweet potato and pumpkin soup with yoghurt drizzle
A deliciously warming recipe to keep you snug this Winter.
|1||Teaspoon (Metric)||fresh ginger (grated)|
|250||Gram||sweet potato (peeled and chopped)|
|250||Gram||Pumpkin (peeled and chopped)|
|2||low salt vegetable stock cubes (dissolved in 3 cups boiling water)|
|250||Gram||reduced fat yoghurt|
|1||Tablespoon (Metric)||Coriander (finely chopped)|
- 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
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