Ingredients with Measurements:
- 2 large sweet potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 cup Passiflora Platyloba leaves, chopped
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1/4 cup heavy cream (optional)
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until softened.
2. Add sweet potatoes, vegetable broth, Passiflora Platyloba leaves, and cumin to the pot. Bring to a boil, then reduce heat and let simmer for 20-25 minutes, or until sweet potatoes are tender.
3. Use a blender or immersion blender to puree the soup until smooth.
4. Return the soup to the pot and stir in heavy cream (if using). Season with salt and pepper to taste.
5. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 4g
Carbohydrates: 28g
Protein: 3g
Fiber: 4g
Substitutions for ingredients:
- Passiflora Platyloba leaves can be substituted with spinach or kale.
- Vegetable broth can be substituted with chicken broth or water.
- Heavy cream can be substituted with coconut cream or almond milk.
Variations:
- Add diced carrots or celery for extra vegetables.
- Top with croutons or shredded cheese for added texture and flavor.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Be sure to blend the soup until it is completely smooth for the best texture.
- Adjust the amount of broth used to achieve your desired consistency.
- Taste and adjust seasoning as needed before serving.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve soup in bowls with a drizzle of olive oil and a sprinkle of chopped herbs.
Garnishes:
- Chopped fresh herbs, such as parsley or cilantro.
- Croutons or crackers.
- Shredded cheese.
Pairings:
- Serve with a crusty bread for dipping.
- Pair with a side salad for a complete meal.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing.
- Roasted vegetables, such as Brussels sprouts or carrots.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the sweet potatoes until they are tender and fully cooked.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
Passiflora Platyloba, also known as banana passionfruit, is a tropical fruit native to South America. It is often used in desserts and drinks, but can also be used in savory dishes like this soup.
Flavor profiles:
This soup has a creamy and slightly sweet flavor from the sweet potatoes, with a hint of earthiness from the Passiflora Platyloba leaves and cumin.
Serving suggestions:
Serve hot and enjoy as a comforting meal on a chilly day.
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