Sweet potato soup with apricot crisp

Total time: 25m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 459 Kcal, 7g Protein, 47g Carbohydrates, 26g Fat


  • Soup
  • 1 tbsp butter
  • 1 garlic clove, sliced
  • 1 onions, cut into thin slices
  • 500 g sweet potato, cut into approx. 1 cm cubes
  • 1 pears, cut into approx. 1 cm cubes
  • 1 tbsp curry powder
  • 1 litre vegetable bouillon
  • 2 dl single cream for sauces
  • salt and pepper to taste
  • Crisp
  • 2 tbsp butter
  • 50 g dried apricots, cut into strips
  • 100 g toast bread, cubed
  • 2 tbsp flat-leaf parsley, finely chopped

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  • Soup

    Heat the butter in a pan. Sauté the onion, garlic, sweet potatoes and pear for approx. 2 mins. Add the curry powder, pour in the stock and simmer the soup over a medium heat for approx. 15 mins. Puree the soup, add the single cream, season.
  • Crisp

    Heat the butter in a frying pan. Stir-fry the bread and apricots for approx. 2 mins., add the parsley. Serve the soup topped with the apricot crisp.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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