Sweet Potato and Coconut Soup
Sweet Potato and Coconut Soup - The spicy chili powder gives this mild cream soup a kick
Healthy, because
Even smarter
Nutritional values
Unconcentrated, irritable and sleep problems? Then you should include this soup in your menu as a permanent fixture. Just one serving will give you far more than your daily niacin requirement. The B-vitamin helps to prevent such problems from occurring in the first place.
The soup is also suitable as a starter for 4 people. It goes best with a light main course, e.g. fish fillet with salad.
(Percentage of daily recommendation)
| Calorie | 556 cal. | (26 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 3.1 mg | (388 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.5 mg | (96 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 18.1 mg | (151 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 1,577 mg | (39 %) | ||
| Calcium | 200 mg | (20 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 237 mg | |||
| Cholesterol | 66 mg |
Ingredients
- Ingredients
- 2 Chicken breasts (about 200 grams)
- 2 Tbsps olive oil
- 1 tsp Chili powder
- 1 bunch scallions
- 2 garlic cloves
- 1 pc fresh ginger (about 30 grams)
- 1 Sweet potato (400 grams)
- 2 Tomatoes (about 150 grams)
- 1 pint Chicken broth
- ¾ cup Coconut milk (9% fat)
- salt
- peppers
- ½ Lime
- 4 sprigs cilantro
Kitchen utensils
Preparation steps
Rinse the chicken, pat dry and cut into cubes. Mix 1 tablespoon oil and chili powder in a bowl, then add the meat cubes. Leave covered for at least 25 minutes in the refrigerator to marinate.
Rinse and finely chop the scallions. Peel and finely chop the garlic and ginger root.
Peel the sweet potato and cut into 2 cm (approximately 3/4-inch) cubes.
Rinse tomatoes and cut out stems. Dice the tomatoes coarsely.
Heat the remaining oil. Add the scallions, garlic and ginger and sauté. After 2 minutes, add the diced sweet potato and cook for 3 more minutes.
Add tomatoes, stock and coconut milk, season with salt and pepper and bring to a boil. Cover and cook for 20 minutes over medium heat.
Cook chicken in a non-stick skillet over high heat for 4-5 minutes, then season with salt.
Squeeze lime. Rinse cilantro and shake dry. Puree the soup and season to taste with lime juice. Add the diced chicken to the soup and serve garnished with cilantro.
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