Sweet Potato and Corn Cream Soup

Informations supplémentaires

30 min. | 716 kcal | easy | Family, Vegetarian, Needs a blender, Even better the next day | Printable version

1. Setup Peel and cut the sweet potato into small cubes. Roughly chop the onion. Cut the apple into small cubes. Drain and rinse the corn.

2. Start the soup Heat a drizzle of oil in a pot over medium high heat. Cook the onion, sweet potato, corn and a few sprigs of thyme leaves for 3-5 minutes. Add salt and pepper.

3. Add the broth Add the broth cube and 2 ^2P | 3 ^3P cups of water. Bring to a boil. Cover and cook 15-18 minutes over medium heat. Add the cream then blend into a homogeneous soup using a hand mixer or a blender. Adjust the salt and pepper to taste.

4. Cook the apples Heat a drizzle of oil and 1 tbsp. of butter in a skillet over medium-high heat. Cook the apples with the rest of the thyme leaves for 3 minutes. Add the honey and cook for 1-2 minutes. Add salt and pepper. Remove from the pan.

5. Make the grilled cheese Spread the goat cheese on the slices of bread and garnish with the apples. Close the sandwich and butter both sides. Heat a skillet over medium heat. Cook the sandwiches 3-4 minutes per side until browned. It can be fun for children to cut the grilled cheese into sticks for dipping.

6. Plate your dish Serve the soup with the grilled cheese. Bon appétit!

500gSweet Potato(es)

199mlCorn Kernels

0.5unitYellow Onion(s)

4unitMultigrain Bread

113gGoat Cheese

1unitCortland Apple(s)

1unitThyme

1unitVegetable Broth Cube(s)

80mlCream 18%

20gHoney

What you need pot, pan, hand mixer or blender, strainer, spatula

716 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 113g

38%

fat 20g

31%

cholesterol 43mg

14%

fiber 11g

44%

protein 23g

saturated 12g

60%

sodium 871mg

36%

sugar 34g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg