Ingredients - 4 servings
- 500 g sweet potatoes
- 1 onion
- 1 tablespoon oil
- 1 l vegetable soup
- 200 g cream cheese or vegan alternative
- 3 ML jamu:MAGIC
- 1 teaspoon honey
- 2 tablespoons lemon juice
- salt & pepper
- herbs for garnishing
Here's how it's done:
- Peel the sweet potato and onion and dice finely.
- Heat the oil in a pan and sauté the onions, add the sweet potato.
- Pour in the vegetable stock, cover and cook over medium heat for 10 minutes.
- Mix cream cheese with salt, pepper, lemon juice and jamu:MAGIC.
- Add two thirds of it to the soup and mix with a hand blender and season to taste.
- Serve the sweet potato soup and add a dollop of cream cheese to each one. Serve with fresh herbs.
