Omg, I love sweet potatoes. Since I tried them for the first time – sweet potato chips, I really fell in love with them. As the name hints, they have a sweeter taste and somehow can be compared to a pumpkin (not only because of the colour, but also because of the texture).They contain many more nutrients than normal potatoes and are extremely rich in B-vitamins, carotene, calcium, iron, copper and others. Beta carotene in sweet potatoes (which even surpasses the amount in carrots) turns into vitamin A in the human body and slows down the ageing process in the human body, assists in the acquisition of visual information and strengthens the immune system. So what do you think, huh? There isn’t anything better than the things nature can give us!

Ok, I admit, it’s a bit hard to peel and cut them, but it’s definitely worth it. They are not only tasty and sweet, but also healthy and nutritious. We decided to cook something a bit different and made ourselves a creamy sweet potato soup – it’s perfect to warm you up on a cold and rainy day. Bon appetit! 

Ingredients for a creamy sweet potato soup:

• 1 kg sweet potatoes
• 1 red onion
• 1 onion
• 2-3 garlic cloves
• 2 tbsp. olive oil
• 1 ½ cubes vegetable stock
• 1 tsp. paprika
• ½ tsp. salt
• ½ tsp. black pepper
• ½ tsp. cinnamon

Preparation:

1. Heat the olive oil in a big saucepan. Cut both onions and fry them for a few minutes, then add the sliced garlic cloves. Season with the black pepper and salt. 

2. Cut the sweet potatoes into cubes and put them in the saucepan. Add the cinnamon, paprika, vegetable stock cubes and 1.2 litres water. 

3. Bring to a boil and then leave it to simmer for about 30 minutes. The sweet potatoes are done when they are very soft.

4. Using a hand blender, puree everything until a thick and creamy soup is obtained. If it is necessary, you can a bit of water.