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Place the sweet potato, onion, ginger, chilli and stock in a large saucepan over medium heat. Bring to the boil, reduce the heat and simmer for 20 minutes or until sweet potato is soft. Remove from heat and cool.
While the soup is cooling, heat a small saucepan over low heat. Add the pine nuts and cook until golden. Remove from the heat and set aside.
Once cooled slightly, process the soup in batches in a food processor or blender and return to the pan. Heat again, then divide between bowls and top with feta cheese, basil leaves and pine nuts. Serve with dark rye bread.
Energy 1200kJ (290kcal), Protein 12g, Total fat 11g, Saturated fat 3g (27% of total fat), Monounsaturated fat 3g, Polyunsaturated fat 4g, Carbohydrates 35g, Fibre 6g, Sodium 1250mg (will be less if using salt reduced stock)