Sprouts soup with dukkah

Peel the sweet potatoes and cut into cubes. Bring together with the sprouts, 1 liter of water and the stock cube in a large pan to the boil. Keep a few outer leaves apart from the sprouts. Let the soup cook gently with the lid on the pan for 15 minutes.

In the meantime, heat the frying pan without oil or butter and toast the hazelnuts for 3 minutes. Scoop out of the pan onto a plate. Heat the pan again without oil or butter and toast the sesame seeds, cumin seeds, coriander seeds and fennel seeds for 2 minutes.

Scoop together with the hazelnuts and a pinch of salt in a mortar and mix the mixture until the nuts are coarsely ground.

Remove the pan with soup from the heat and puree with a hand blender until smooth, creamy soup. Season with salt and pepper. Spread over four deep plates and garnish with the yogurt, dice the leaves from the sprouts.