Sweet potato, wheatgrass, and wild garlic will boost you if you are feeling run-down. Wild garlic is available only in the spring, but you could use a mixture of wild arugula and spinach at other times of the year
Ingredients
- 1 tbsp sunflower or vegetable oil
- 4 shallots, chopped
- 1 sweet potato (about 14 oz/400 g), peeled and chopped into small cubes
- 2½ cups vegetable stock
- ¼ cup creme fraiche or plain yogurt, to serve (optional)
- 7 oz (200 g) wild garlic leaves salt and freshly ground black pepper
For a gluten-free option
- use gluten-free stock
How to Make It
- Heat the oil in a medium saucepan over low heat, add the shallots and a little water, and allow the shallots to soften. Add the sweet potato and sauté for 5 minutes. Pour in the hot vegetable stock, bring to a boil, and simmer for about 15 minutes, or until the sweet potato softens.
- Meanwhile, if using the wheatgrass juice or powder, mix it with the crème fraîche or yogurt in a small bowl.
- Remove the pan from the heat, pour the mixture into a blender or food processor, and purée until smooth. Add the wild garlic and purée again until smooth. Season to taste. Pour the soup into four individual serving bowls, swirl a tablespoon of crème fraîche or yogurt into each portion, and serve.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 209 kcal Calories from Fat: 85.5 kcal |
|
% Daily Value*
|
| Total Fat 9.5 g 27% |
Saturated Fat 4.5 g 23% |
Trans Fat 0.0 g |
carbohydrates 22 g 17% |
Dietary Fiber 4.5 g 12% |
Sugars 7 g 8% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |