Try this Leek, Garlic and Sweet Potato Soup recipe, or contribute your own.
Suggest a better description1. Melt the butter and sweat the leeks and garlic until softened
2. Add the cumin seeds and sweet potatoes and cook for a further 2 minutes then add the stock and bring to the boil
3. When the potatoes are cooked through (approx 10 Minutes), liquidise the soup until smooth and strain through a sieve
4. Reheat the soup and add the cream and adjust the consistency if necessary
5. Season with salt and pepper to taste
6. Garnish with the chopped chives
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Serving Size: 1 Serving (335g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 350 | ||
Calories from Fat: 192 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.3g | 28 % | |
Saturated Fat 12.6g | 63 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 64.7mg | 20 % | |
Sodium 315.6mg | 11 % | |
Potassium 599.5mg | 16 % | |
Total Carbohydrate 35.2g | 10 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 31.1g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 350
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