Sweet potato soup with popcorn crumble

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 249 Kcal, 3g Protein, 33g Carbohydrates, 11g Fat


  • Soup
  • 2 tbsp butter
  • 2 garlic clove, finely chopped
  • 1 onions, diced
  • 2 dl white wine
  • 500 g sweet potato, roughly chopped
  • 8 dl vegetable bouillon
  • 2 tbsp maple syrup
  • a little salt
  • a little pepper
  • Spice mix
  • 0.5 tsp hot paprika
  • 1 tbsp curry powder
  • 0.25 tsp salt
  • 1 tbsp thyme leaf, finely chopped
  • Popcorn crumble
  • 1 tbsp peanut oil
  • 30 g popcorn

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  • Soup

    Heat the butter, sauté the onion and garlic, add the sweet potatoes and continue to cook for approx. 2 mins. Pour in the wine and simmer for approx. 5 mins. Add the stock and maple syrup, bring to the boil, reduce the heat. Simmer the potatoes for approx. 20 mins. until soft. Puree the potatoes with the liquid, season.
  • Spice mix

    Mix the curry with all the other ingredients.
  • Popcorn crumble

    Heat the oil in a wide-bottomed pan. Add the corn kernels, cover and leave to pop over a medium heat for approx. 2 mins. Put the popcorn into a bowl, add the seasoning. Roughly chop the popcorn, serve on top of the soup.

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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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