'This soup is the perfect opener to a nice dinner - sweet and spicy but not too heavy’

Time: 35 min. active preparation

Nutrition P.S. Calories ca. 199; Protein ca. 4 g; Carbohydr. ca 115 g; Fat ca. 8 g

Ingredients ( For 4 Servings )

3                   shallots
2    cloves     garlic
1 tbsp           vegetable oil
500 ml          vegetable stock
300 g            cherry tomatoes
20 g              cilantro
0.5 tsp          sugar
1 tbsp           lemon juice
500 g            sweet potato
                     salt
                     pepper
                     chili powder
                     olive oil to serve

1- Cut a portion of the shallots into fine cubes. Chop garlic. Peel sweet potatoes and cut into small cubes ( 2 shallots / 1 cloves garlic / 500 g sweet potato )

2- In a large saucepan, sauté chopped shallots and garlic with some vegetable oil. Add in sweet potato and continue to sauté for approx. 2-3 min. ( 1 tbsp vegetable oil )

3- Add in vegetable stock, bring to a boil and let simmer on low heat for approx. 15 min until the sweet potatoes are soft. ( 500 ml vegetable stock )

4- In a meantime, mince remaining shallots and garlic. Roughly chop cilantro. Half tomatoes. ( 1 shallots / 1 cloves garlic / 20 g cilantro / 300 g cherry tomatoes )

5- In a frying pan, sauté shallots and garlic until translucent. Add in tomatoes and sugar. Season to taste with salt, pepper and chili powder. ( 0.5 tsp sugar / salt / pepper / chili powder )

6- Stir in cilantro. Then remove from heat.

7- Blend soup. Season with lemon juice, salt and pepper. Serve in a soup plate with chili tomatoes and a drizzle of good quality olive oil. ( 1 tbsp lemon juice / salt / pepper / olive oil to serve )