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Sweet Potato and Corn Cream Soup

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Sweet Potato and Corn Cream Soup

with a goat cheese and apple grilled cheese

Informations supplémentaires
30 min. | 716 kcal | easy | Needs a blender, Family, Favorite, Vegetarian | Printable version
1. Setup Peel and cut the sweet potato into small cubes. Roughly chop the onion. Cut the apple into small cubes. Drain and rinse the corn.
2. Start the soup Heat a drizzle of oil in a pot over medium high heat. Cook the onion, sweet potato, corn and a few sprigs of thyme leaves for 3-5 minutes. Add salt and pepper.
3. Add the broth Add the broth cube and 2 2P | 3 3P cups of water. Bring to a boil. Cover and cook 15-18 minutes over medium heat. Add the cream then blend into a homogeneous soup using a hand mixer or a blender. Adjust the salt and pepper to taste.
4. Cook the apples Heat a drizzle of oil and 1 tbsp. of butter in a skillet over medium-high heat. Cook the apples with the rest of the thyme leaves for 3 minutes. Add the honey and cook for 1-2 minutes. Add salt and pepper. Remove from the pan.
5. Make the grilled cheese Spread the goat cheese on the slices of bread and garnish with the apples. Close the sandwich and butter both sides. Heat a skillet over medium heat. Cook the sandwiches 3-4 minutes per side until browned.
6. Plate your dish Serve the soup with the grilled cheese. Bon appétit!
2unitSweet Potato(es)
1unitCorn Kernels
1unitYellow Onion(s)
4unitCountry Style Bread
1unitGoat Cheese
1.5unitCortland Apple(s)
1unitThyme
1unitVegetable Broth Cube(s)
80mlCream 18%
1unitHoney
What you need pot, pan, hand mixer or blender, strainer, spatula
716 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 113g
38%
fat 20g
31%
cholesterol 43mg
14%
fiber 11g
44%
protein 23g
saturated 12g
60%
sodium 871mg
36%
sugar 34g
trans 0g