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Sweet potato curry soup with pita bread stalks
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Ingredients
Directions
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Boil the sweet potatoes and onion in the vegetable stock in about 20 minutes.
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Add the curry paste or curry powder and puree with a hand blender until smooth. Season with salt and pepper.
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Mix the sunflower oil with the cumin powder and a pinch of salt. Cut the pita bread into strips and roll them through the cumin oil. Bake them crispy in the oven.
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Serve the soup in glasses with a spoonful of yogurt, some finely chopped parsley and pita bread stalks.
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Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
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