Sweet potato soup
with lemongrass

Preparation

Peel and dice the sweet potatoes and potatoes, cut the lemongrass into pieces. Cook all the potatoes until in approx. 900 ml water to which the lemongrass, rock salt, bay leaves and ginger have been added (takes around 30 minutes). Remove the bay leaves and lemongrass, use a hand blender to create a creamy mixture from the sweet potatoes, potatoes, cooking water, vegan coconut cream and olive oil. Scatter with parsley prior to serving.

Tip: Fried pieces of sweet potato may be added. To make these, marinate about 1/2 sweet potato in olive oil and rock salt. Roast in the oven until soft and dice.

Ingredients (serves 2)

1-2 medium sweet potatoes
200 g floury potatoes
1 stalk lemongrass
Rock salt
2 bay leaves
1 tbsp chopped ginger
3 tbsp olive oil
100 ml vegan coconut cream
Parsley