Corn, Sweet Potato and Tomato Soup with Tortellini
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 can corn (425 ml)
- 1 onion (s)
- 1 large sweet potato (s), approx. 400 g
- 2 tablespoon olive oil
- 1 can tomatoes, chunky (425 ml)
- 1 liter water
- 1 tablespoon vegetable stock, instant
- 1 lime (s), untreated
- 100 g whipped cream
- 250 g tortellini with ricotta and spinach fillin, from the coolin shelf
- 0.5 ½ bunch basil
- a bit salt
- some pepper, more colorful, from the mill
- some cayenne pepper
Print Recipe
Pin Recipe Instructions
- Drain the corn. Peel and finely dice the onion. Peel, rinse and dice the sweet potato.
- Heat the olive oil in a large saucepan (soup pot) and sauté the onion cubes until translucent. Then add the corn together with the sweet potato cubes, cook for about 2 minutes and then deglaze with the tomatoes and 1 liter of water. Stir in the vegetable stock, bring everything to the boil and simmer covered for 15 minutes over a low heat.
- Finely grate the peel of the lime and then squeeze the lime. Remove about 1/4 of the soup, set aside and finely puree the rest of the soup in the saucepan. Stir the lime zest together with the lime juice and whipped cream into the soup and bring to the boil again.
- Add the soup you set aside and the tortellini and heat them up in the soup. Rinse the basil, shake dry, pluck the leaves from the stems and cut into strips. Season the soup with a little salt, a few turns of colored pepper from the mill and a little cayenne pepper and sprinkle with the basil on top.
- Fresh baguette goes well with it.
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