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Sweet potato soup

with creamed kale

Sweet potato soup

with creamed kale

Duration
approx. 45 min.
Effort
moderate

Ingredients for 4 people

  • 3 StalksCelery
  • 1 RootCeleriac (150 g)
  • 1Carrot (50 g)
  • 1Spanish onion (250 g)
  • 2Garlic cloves
  • 350 gSweet potatoes
  • 2 TbspButter
  • 100 mlApple juice
  • 500 mlVegetable stock
  • 200 gKühne Barrel Green Kale
  • 3 TbspSour cream
  •  Salt
  •  Pepper
  • 1Lemon
  • 1 PunnetCress

Nutritional information

Approx. 246 kcal (1031 kJ) / 5 g protein / 12 g fat / 27 g carbohydrates

The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.

Products used

Preparation

Rezept Süsskartoffel-Suppe mit Grünkohlrahm

1. Peel the celery, celeriac, carrots, onions, garlic and potatoes and chop into coarse cubes.

2. Sauté the onions and garlic in the butter over medium heat for 5 minutes until transparent. Add the potatoes, carrots, celery and celeriac and sauté for 5 minutes. Add apple juice and vegetable stock cook for 20 minutes with the lid on until tender.

3. Heat up Kuehne Holstein-Style Green Kale in a small saucepan, stir in the sour cream and season with salt and pepper.

4. Squeeze the lemon and collect the juice. Purée the soup until smooth, season with lemon juice, salt and pepper. Serve the soup with creamed kale and cress.

*Tip: you can also use floury potatoes instead of sweet potatoes.*

1. Peel the celery, celeriac, carrots, onions, garlic and potatoes and chop into coarse cubes.

2. Sauté the onions and garlic in the butter over medium heat for 5 minutes until transparent. Add the potatoes, carrots, celery and celeriac and sauté for 5 minutes. Add apple juice and vegetable stock cook for 20 minutes with the lid on until tender.

3. Heat up Kuehne Holstein-Style Green Kale in a small saucepan, stir in the sour cream and season with salt and pepper.

4. Squeeze the lemon and collect the juice. Purée the soup until smooth, season with lemon juice, salt and pepper. Serve the soup with creamed kale and cress.

*Tip: you can also use floury potatoes instead of sweet potatoes.*