Sweet potato and apple soup


Soup for those in a hurry: the delicious combination of velvety sweet potato and sour apple is ready in just 25 minutes.


  • 3 Shallots
  • 400 g Sweet potatoes
  • 2 tbsp butter
  • 750 ml vegetable broth
  • 2 (approx. 350 g; e.g. Elstar) tart apples
  • 1-2 tbsp Lemon juice
  • 2 handle (s) basil
  • salt
  • Cayenne pepper


  1. Peel and dice shallots. Peel and wash the potatoes, cut into pieces approx. 2 cm in size. Heat the butter in a saucepan. Steam the shallots in it until translucent. Add the potatoes and sauté for about 2 minutes while turning.
  2. Deglaze with stock and bring to the boil, cover and cook over medium heat for 10–15 minutes.
  3. In the meantime, wash and peel the apples. Cut thin slices from 1 apple around the core. Cut the slices into fine sticks. Drizzle with lemon juice. Core and dice the remaining apple. Wash the basil, shake dry, pull off the leaves.
  4. Add the apple cubes to the soup and bring it to a boil briefly. Finely puree the soup with the hand blender. Season with salt and cayenne pepper. Stir apple strips into the soup. Arrange in bowls sprinkled with basil.

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