HOUSE OF ASIA
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Cream of sweet potato and quinoa soup
This creamy soup combines the sweetness of sweet potatoes with the protein-rich quinoa and creamy coconut milk. With a touch of chili and optional yogurt, it creates a velvety, slightly spicy soup that warms and satisfies. Perfect for colder days or as a healthy lunch.
Ingredients
- 2 large sweet potatoes, peeled and cut into medium pieces
- 2 tablespoons of water
- 1 medium onion, cut into small cubes
- ½ cup white quinoa Casa del Sur
- 750 ml vegetable broth
- 250 ml coconut milk 12-14%
- ¼ red chili pepper, seedless, cut into strips
- ¼ teaspoon ground pepper
- 60 ml full-fat yogurt (optional)
A method of preparing
- Boil the potatoes in water for about 5-6 minutes, until they become slightly soft.
- Simmer the onion with 2 tablespoons of water in a large pot over medium heat for about 7 minutes.
- Combine the quinoa with the potatoes and onion. Pour in the broth and bring to a boil.
- Reduce heat and simmer until quinoa is cooked.
- Blend everything into a thick cream.
- Add coconut milk and simmer over low heat. Add chili and pepper.
- You can serve the cream with a little yogurt.
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Vegetables 
Thailand 
over 30 minutes 
Chinese 
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