Recipes, soups, Vegetarian
Germany, soups, Vegetarian
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A warm and hearty soup loaded with root vegetables. Süßkartoffelsuppe, or German sweet potato soup, is perfect for fall and winter. A vegetarian version of the popular German comfort food.
- 2 tablespoon olive oil
- 1 bay leaf
- 1/2 cup chopped onions
- 5 minced garlic cloves
- 1/4 cup diced celery
- 1/2 cup diced carrots
- 500 G.M. diced sweet potatoes
- 3 mugs vegetable broth
- 1/2 cup cream
- 1/4 cup chopped green onions
- 1 lemon zest
- 1/2 teaspoonful salt or to taste
- 1/4 teaspoonful crushed black pepper
- 1/8 teaspoonful nutmeg powder
- parsley to decorate
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Heat olive oil in a saucepan. Add a bay leaf.
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Add garlic and onion. Saute for a minute.
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Add carrots, celery and sweet potatoes. Skip.
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Now add the vegetable broth. Bring to a boil and cook until the vegetables soften. Don’t overcook the vegetables here as they will continue to cook later.
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Remove the bay leaf. Remove a third of the vegetables to a bowl. Blend the rest of the soup with a hand blender until smooth.
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Add the fresh cream and mix well. Continue cooking over medium to low heat or the cream may split.
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Add back the vegetables you had previously removed along with the spring onion leaves.
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Season with lemon zest, powdered nutmeg and crushed black pepper. Check the salt and add more if necessary. Simmer for a few minutes.
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The Süßkartoffelsuppe (German sweet potato soup) is ready to serve. Garnish with fresh parsley. Serve hot.
- Traditionally, sausages are used in this soup. Make sure you cook them first before adding them with the scallions.
- Any sweet potato works for this recipe: orange, yellow or white.
- You can use regular potatoes instead of sweet potatoes. That version of the soup is called Kartoffelsuppe.
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