Summary

Ingredients

• 400 g sweet potato (s)
• 150 g carrot (s)
• 1 small onion (s)
• 750 ml vegetable stock
• 1 tablespoon parsley, dried
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 1 teaspoon pepper, white
• 1 piece (s) sugar cubes
• 1 dash fruit vinegar
• 200 g Brussels sprouts
• 80 g diced ham
• 0.5 ½ cup cream
• some butter
• some olive oil

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Instructions

1. Peel the sweet potatoes and cut into large cubes. Peel the carrots and cut into pieces. Peel and roughly dice the onion. Clean the Brussels sprouts, cut in half and cut out the small stalk.
2. Heat some olive oil in a soup pot and sauté the onion cubes until they take on a little color. Add the carrot and sweet potato cubes and sauté for a while. Then fill up with approx. 450 ml vegetable stock, add turmeric, salt, pepper, dried parsley, sugar cubes and a dash of vinegar and cook the vegetables until soft for approx. 20 minutes.
3. In the meantime, cook the Brussels sprouts in a little vegetable stock until they are firm to the bite, drain and set aside for now.
4. When the vegetables are soft, remove them from the heat and puree them finely with the blender. Then, if necessary, season again and fill up with enough remaining vegetable stock until the consistency that everyone wants has been achieved. Bring to the boil again briefly. Remove from heat and stir in cream.
5. At the same time, heat a little bit of butter in a non-stick pan. Fry the ham and Brussels sprouts in it until nice toasted and aromatic substances develop.
6. Pour the finished sweet potato soup into prepared soup plates and top with the Brussels sprouts and bacon topping.
7. Fresh bread goes very well with it.