THE DAIRY KITCHEN
Sweet Potato and Pumpkin Soup with Yoghurt Drizzle
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
20 MINS
Cooking
20 MINS
A warming soup is an ideal standby for lunch or dinner, that is not only nutritious, dairy packed and full of flavour.
Ingredients
1 onion, sliced1 clove garlic, crushed
1 teaspoon grated fresh ginger
1/4 cup water
250g sweet potato, peeled and chopped
250g pumpkin, peeled and chopped
2 low salt vegetable stock cubes, dissolved in
3 cups boiling water
2 cups skim milk
250g reduced fat natural yoghurt
1 tablespoon finely chopped coriander
Nutrition (per serve)
| Energy (kj) | 672 |
| Sugars (g) | 18 |
| Protein (g) | 11 |
| Dietry Fibre (g) | 2 |
| Fat Total (g) | 1.6 |
| Sodium (mg) | 110 |
| Saturated (g) | 1 |
| Calcium (mg) | 300 |
| Carbohydrates (g) | 25 |
| Iron (mg) | 1 |
Method
- Saute onion, garlic and ginger in a non-stick saucepan with water until tender. Add sweet potato, pumpkin and stock and simmer, uncovered for 15-20 minutes or until tender
- Puree mixture until smooth and return to a saucepan. Stir in milk and reheat gently without boiling.
- Combine yoghurt and coriander. Ladle soup into serving bowls and top with a swirl of coriander flavoured yoghurt.
