Christmas is over so let’s forget about pierogi or tofu cheesecakes for some time and have something lighter! Soup that is easy to make and will help you get back to reality after Christmas time. Prepare sweet potatoes and carrot.
Ingredients:
1.5-2l of vegetable broth
about 380g sweet potatoes
2 big carrots
1 onion
2 tbsp olive oil
salt
black pepper
1 tbsp coconut milk
roasted sunflower seeds/ pumpkin seeds
Instructions:
Peel and cut the sweet potatoes and carrot into cubes. Peel the onion and cut into halves. Heat olive oil in the pan and add onion and sweet potatoes. Fry for 3-4 minutes while tossing. Add about 1.5l vegetable broth and the carrot. Cover and cook over low heat until the veggies are soft. Then take out the onion and blend the rest of the ingredients. Season with some salt and pepper and add coconut milk. If necessary, add some more broth. Serve with roasted sunflower seeds and pumpkin seeds. Enjoy
Etykiety: breastfeeding, english, gluten free, recipes, soup
