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Smokey Sweet Potato Soup

Sweet potato soup
Smokey Sweet Potato Soup

For the Parmesan grilled spicy corn:
3 cups of fresh corn (removed from fresh mielies)
Salt and freshly ground black pepper to taste
3T extra virgin olive oil
50-60g freshly shaved Parmesan
1T ground cumin
2t ground coriander
1t paprika
1 lime, zested and juiced
Spicy chipotle crème fraiche: combine
4T Tabasco Chipotle
1 cup crème fraiche
3T chives, finely chopped
Freshly chopped coriander to garnish.
Woolworths Sweet potato soup

Method
Prepare the soup as per the instructions before blending until smooth, keep warm while preparing the corn. 
Heat an oven to 200’C: Combine the corn in a mixing bowl with the salt, pepper, olive oil, Parmesan and spices. Toss together with the lime juice and zest before adding to the roasting 
tray and grilling the corn until the Parmesan coats the corn as a crust, about 20 minutes. 
Add the soup to serving bowls before topping with the crispy Parmesan corn and a spoonful of the spicy crème fraiche
.
Top with the coriander and serve with a squeeze of lime.  

Picture from Woolworths

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