Cream of Sweet Potato Soup, Mushrooms and Cream Cheese

SIDE AND SNACKS HEALTHIER LIVES VEGETARIAN EUROPE

This recipe is created by

Ingredients

Fresh button mushrooms: 500g

Bonduelle roasted sweet potatoes: 200g

Green salad: 120g

Onions: 1 (100g)

Cereal bread: 40g

Elle &Vire Cream Cheese: 1 tablespoon (15g)

Vegetable stock: 1 cube (10g) and 600ml water

Olive oil: 30g

Vinegar: 15g

Parsley: 15g

Nutmeg: 1/2 teaspoon (3g)

Pepper: 3g

Nutrition Information

Nutritional values, per portion (279.5g): Energy: 151.3 Kcal; 632.2 kJ, Fat: 11.2g of which Fat: 11.2g of which Saturated fatty acids: 1.4g; Carbohydrates: 10.1g of which Sugars: 7.5g; Protein: 2.8g; Fibre: 3.4g; Salt: 0.3g

Nutritional values, per 100 g: Energy: 54.1 Kcal ; 226.2; Fat: 4.0 g of which saturated fatty acids: 0.5 g; Carbohydrates: 3.6 g of which Sugars: 2.7 g; Protein: 1.0 g; Fibre: 1.2 g; Salt: 0.1 g

Instructions

Cut off the stems of the mushrooms, wash them and chop them roughly.
Peel and roughly chop the onion.
Sauté the onion in a pan with a little olive oil. When it starts to brown, add the mushrooms.
After a few minutes, add the cooked sweet potatoes, the stock, nutmeg and pepper. Once boiling, cook over a low heat for 10 / 15 minutes.
Turn off the heat, add the Cream Cheese and blend with a hand blender.
Adjust the seasoning if necessary. Keep warm.
Cut the bread into small cubes and brown in a frying pan with a little oil.
Serve the velouté with the croutons and a little chopped parsley on top and a green salad seasoned with vinegar and olive oil.