Ingredients with Measurements:
- 2 large sweet potatoes, peeled and cubed
- 1 can of corn kernels, drained
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups of vegetable broth
- 1 cup of heavy cream
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
2. Add the cubed sweet potatoes and canned corn to the pot and stir to combine.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let the soup simmer for 20-25 minutes or until the sweet potatoes are tender.
4. Remove the pot from the heat and let it cool for a few minutes.
5. Using a blender or immersion blender, puree the soup until it is smooth and creamy.
6. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
7. Heat the soup over low heat until it is warmed through.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 16g
- Total carbohydrates: 47g
- Protein: 6g
Substitutions for ingredients:
- Instead of heavy cream, you can use coconut milk for a dairy-free option.
- You can use fresh corn instead of canned corn.
Variations:
- Add some diced bacon or ham for a meaty version.
- Top the soup with some croutons or chopped fresh herbs for extra flavor.
Tips and tricks:
- To make the soup thicker, add more sweet potatoes.
- To make the soup thinner, add more vegetable broth.
- You can make the soup ahead of time and store it in the fridge for up to 3 days.
Storage instructions:
- Store the soup in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat the soup over low heat on the stove or in the microwave.
Presentation ideas:
- Serve the soup in a bowl and garnish with some chopped fresh herbs or croutons.
Garnishes:
- Chopped fresh herbs
- Croutons
- Bacon bits
Pairings:
- Serve the soup with a side salad or some crusty bread.
Suggested side dishes:
- Mixed green salad
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or heavy cream.
- If the soup is too thin, add more sweet potatoes or corn.
Food safety advice:
- Make sure to cook the sweet potatoes thoroughly to avoid any foodborne illness.
Food history:
- Sweet potatoes and corn are both native to the Americas and have been used in traditional cuisine for centuries.
Flavor profiles:
- The soup is creamy and sweet with a hint of savory from the onion and garlic.
Serving suggestions:
- Serve the soup as a main dish for lunch or dinner.
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