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Sweet potato soup with chili and quinoa

We make this sweet potato soup with chili and quinoa using products from Unilever Food Solutions, and it serves 10 people.

Ingredients

1Blue Band Cooking & Whipping Lactose-Free
30g1-2-3 Vegetable bouillon
30gSunflower oil
75gRed bell pepper
75gOnion
2gZwolsche stew spices
2gChili flakes
500Sweet potatoes
75Yellow bell pepper
1lWater
150potato chips
100Corn kernels
0.5Tray of Ghoa cress
70quinoa cooked

Preparation

  1. Heat the oil. Sweat the onion together with the spices and the chili.
  2. Add the bell pepper, sweet potato, cooking cream, and water.
  3. Bring to a boil and add vegetable stock.
  4. Cook the soup for at least 15 minutes until the potatoes are tender.
  5. Puree the soup with a hand blender or in a blender.
  6. Add the quinoa and the corn.

Ladle the soup into bowls and serve with potato chips, ghoa cress, and chili flakes.