Sweet Potato Soup with Buttered Cashews


Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About


  • 1 onion, diced
  • 2 leeks, washed and cut into rounds
  • 3 sweet potatoes, peeled and cubed
  • 2 garlic cloves, chopped
  • dab of butter
  • 1 glass white wine
  • 1 litre (4 cups) veal or chicken stock
  • 1 bay leaf
  • pinch of cayenne pepper, to taste
  • 1 tin chickpeas, 400 g (14 oz)
  • few sprigs fresh oregano

Before Serving

  • 4 tbsp cashew nuts
  • 25 g (1 oz/5 tsp) butter
  • sea salt
  • for each bowl, 1 tbsp crème fraîche


Braise the onion, leek, potato and garlic in the butter and add the white wine. Blend in the stock as well as the bay and cayenne pepper. Leave to simmer on low heat for 25 minutes. Remove half of the vegetables from the pan and purée the other half with a hand blender. Replace the removed vegetable and add the chickpeas and a few leaves of fresh oregano. Serve the soup in individual large bowls each with 1 tbsp cashew nuts briefly fried in the butter and sprinkled with a little sea salt and a generous dollop of crème fraîche.