Name: Creamy Corn Sweet Potato Soup
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 Portionen
Ingredients: 2 can Corn (285 g); 2 piece Sweet potatoes; 1 piece Onion; 1 clove Garlic; 2 tbsp Oil; 5 tbsp Peanut butter; 1.2 l Vegetable broth; to taste Salt; to taste Pepper; 3 tbsp Sunflower seeds

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Description

This creamy corn sweet potato soup is a real comfort food, especially on colder days! The sweetness of the sweet potatoes harmonizes wonderfully with the crunchy corn and the creamy peanut butter. I like to make it when I need something quick, because it's ready in less than an hour. It is not only vegetarian and vegan, but also super filling. A dash of chili provides a pleasant warmth. Perfect as a main course or as a warming appetizer. The sunflower seeds add a nice crunch!

Ingredients (10 ingredients)

Preparation (6 steps)

Prepare vegetables

Drain the corn. Peel the sweet potatoes and cut into pieces. Peel the onion and quarter it. Halve the clove of garlic. Grease a baking dish or baking sheet with 1 tablespoon of oil. Spread corn, sweet potatoes, onion and garlic on it.

Bake vegetables

Bake the prepared vegetables in a preheated oven at 225°C (top/bottom heat) or 150°C (convection) for about 20 minutes until the sweet potatoes are soft.

Put vegetables in the mixing bowl

Put the baked vegetables into the mixing bowl. Peel the garlic beforehand.

Cook soup

Thermomix® Setting

15 min/212°F/Speed 1 100

Add the peanut butter, vegetable broth, salt and pepper to the mixing bowl and cook for 15 min./100°C/speed 1.

900

Puree soup

Thermomix® Setting

30 sec/Speed 8-10

Puree the soup for 30 sec./speed 8-10, slowly increasing the speed.

Season and serve soup

Season the soup and add salt and pepper if necessary. Wash the spring onions and cut into fine rings. Serve the soup garnished with spring onions and sunflower seeds.