Sweet Potato Soup Recipe
sweet potato mostarda, walnut, crema
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Ingredients
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Soup Base
Sweet Potato Mostarda
Toppings
Method
Soup Base Preparation
- 1
Prepare the Vegetables
Peel and chop the sweet potatoes into 1-inch cubes. Dice the onion and mince the garlic.
- 2
- 3
Cook the Sweet Potatoes
Add the cubed sweet potatoes, vegetable broth, salt, black pepper, cumin, and cinnamon to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the sweet potatoes are tender.
- 4
Blend the Soup
Use an immersion blender to puree the soup until smooth. Adjust seasoning if needed.
Sweet Potato Mostarda Preparation
- 5
Cook the Sweet Potato
Peel and chop 1 cup of sweet potato into small pieces. Boil in water until tender, about 10 minutes, then drain.
- 6
Make the Mostarda
In a small bowl, combine the cooked sweet potato, apple cider vinegar, honey, mustard seeds, and salt. Mix well and let it sit for at least 15 minutes for the flavors to meld.
Topping Preparation
- 7
Toast the Walnuts
In a dry skillet, toast the walnuts over medium heat for about 5 minutes, stirring frequently, until fragrant and lightly browned.
Serving
- 8
Assemble the Dish
Ladle the sweet potato soup into bowls. Top with a generous spoonful of sweet potato mostarda, a sprinkle of toasted walnuts, and a dollop of crema.
- 9
Enjoy
Serve the soup hot and enjoy your delicious sweet potato soup with mostarda and toppings.
