Sweet Potato Soup with Corn and Farfalle
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 large sweet potato (s)
- 1 large onion (s)
- 1 can corn, drained
- 1 can tomatoes, chunky
- 1 bunch basil
- 1 liter vegetable stock
- salt and pepper
- 200 g Farfalle
- 1 lime (s)
- olive oil
Print Recipe
Pin Recipe Instructions
- Peel the sweet potato and onion and cut into small pieces. Sweat the onion in a large saucepan with a little olive oil until translucent.
- Then add the sweet potato and corn. Deglaze with the vegetable stock and tomatoes. Simmer for 15 minutes over low heat.
- In the meantime, cook the farfalle in salted water according to the instructions on the packet and chop the basil with the chopping knife
- Now puree the soup. I like to use the mixer and leave some of the contents for the soup in the pot. Now season with salt and pepper. Squeeze the lime. Add the juice and pulp to the soup.
- Now serve the soup. Add the farfalle to the soup and sprinkle with basil.
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