Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 400 g sweet potato (s), cut into 2cm cubes
- 2 carrots, finely diced
- 0.5 ½ onion (s), finely diced
- 1 tablespoon lemon juice
- 100 g peas
- 100 g corn
- 50 g raisins
- 100 g spinach, rouhly chopped
- 2 tablespoon tomato paste
- 1 bay leaf
- 1 stick cinnamon
- 500 ml vegetable stock
- 0.25 teaspoon ¼ ginger
- 0.25 teaspoon ¼ cardamom
- 0.25 teaspoon ¼ pepper
- 0.5 teaspoon ½ turmeric
- 1 teaspoon coriander
- 1 teaspoon cumin
- oil
Print Recipe
Pin Recipe Instructions
- Steam the onion. Add the spices and tomato paste and sauté briefly. Add the carrots, lemon juice, raisins, bay leaf and cinnamon stick. Pour in the vegetable stock and simmer until the carrots are just firm to the bite. Add spinach, peas and corn and simmer for another 5 minutes. Meanwhile fry the sweet potato cubes in oil until crispy.
- Pour the soup into plates and serve garnished with sweet potato cubes.
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