Sweet Potato and Spring Onion Soup

by Tarla Dalal

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The sweet potato and spring onion soup is much more than a flavourful appetiser. It is actually a sumptuous meal in its own right. Energy-giving and wholesome sweet potatoes are combined with aromatic spring onions in this delectable soup, which gathers its rich texture and mouth-feel from a cuppa of milk and oodles of fresh cream. It is a wonderful selection for kids as well as elders as it not only satiates hunger but also gives enough energy to handle the action-packed day.

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Sweet Potato and Spring Onion Soup recipe - How to make Sweet Potato and Spring Onion Soup

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Preparation Time: 5 mins Cooking Time: 20 mins Total Time: 25 mins 4Makes 4 servings
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Ingredients

1 1/2 cups sweet potato (shakarkand) cubes
1/2 cup finely chopped spring onions whites (with 1” green stem)
1 tbsp butter
1 tbsp plain flour (maida)
1 cup milk
2 tbsp fresh cream
salt to taste
1/4 tsp freshly ground black peppercorns (kalimirch) to taste

For The Garnish
1 tbsp spring onion greens

Method

Combine the sweet potato, spring onions and 2 cups of water and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid.
Blend in a mixer to a smooth puree and strain the mixture using a strainer. Keep aside.
Heat the butter in a deep non-stick pan, add the plain flour and cook on a slow flame for 30 seconds.
Add the milk , mix well and cook on a slow flame for 4 to 5 minutes, while stirring continuously with the help of a whisk.
Add the sweet potato-spring onion mixture, cream, salt and pepper, mix well and cook on a slow flame for another 4 to minutes, while stirring occasionally.
Serve immediately garnished with spring onion greens.

Nutrient values per serving

Energy	180 cal
Protein	3.4 g
Carbohydrates	20.6 g
Fiber	2.4 g
Fat	8.2 g
Cholesterol	0 mg
Vitamin A	246.4 mcg
Vitamin B1	0.1 mg
Vitamin B2	0.1 mg
Vitamin B3	0.5 mg
Vitamin C	17.1 mg
Folic Acid	4 mcg
Calcium	140.7 mg
Iron	0.4 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	42.4 mg
Potassium	294.4 mg
Zinc	0.1 mg