Summary

Ingredients

• 1 bulb garlic
• 1 teaspoon olive oil or sunflower oil
• 1 onion (s), chopped
• 300 g sweet potato (s), cut into small cubes
• 5 carrot (s), grated
• 1 liter vegetable stock
• 115 g beans, white
• pepper
• 4 tablespoon yogurt, low in fat
• 1 tablespoon chives, freshly chopped

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Instructions

1. Preheat the oven to 190 ° C top / bottom heat. Divide the garlic bulb into individual cloves and place in a baking dish. Sauté in the oven for 20 minutes until the garlic is soft. Then squeeze out in a bowl.
2. Heat the oil in a saucepan, add the onions and potatoes and cook for 5 minutes while stirring. Deglaze with the broth and bring to the boil. Reduce the heat, put the lid on and simmer for 10 minutes. Add the beans, garlic and grated carrots and simmer for another 10 minutes until the potatoes are cooked through. Remove the soup from the heat and puree well with a hand blender and, if necessary, mash the potatoes and beans so that the soup becomes even thicker and thicker.
3. Divide the soup on 4 plates and garnish with yogurt and chives.