Summary

Ingredients

• 400 g sweet potato (s)
• 800 ml vegetable stock
• 100 g mountain cheese
• 50 g walnuts, chopped
• 2 boxes cress
• 200 g cream cheese (0.2% fat)
• salt and pepper
• nutmeg

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Instructions

1. Peel and chop the sweet potatoes and cook in the vegetable stock for 15 minutes. Finely grate the mountain cheese and briefly toast the walnuts in a non-stick pan. Wash the cress, cut off the leaves and mix with the walnuts and half of the grated cheese.
2. Add the cream cheese and the remaining grated mountain cheese to the boiling soup, puree the soup and season with salt, pepper and nutmeg. Puree again until foamy and serve immediately sprinkled with the cress, cheese and walnut mixture.
3. Per person approx. 323 kcal (= 1352 kJ), 17 g protein, 16 g fat, 28 g carbohydrates, 4 g fiber