Sweet Potato and Pumpkin Soup with Yogurt Drizzle
Ingredients
Serves: 4
- 1 onion, sliced
- 1 clove garlic, crushed
- 1 teaspoon grated fresh ginger
- A quarter cup of water
- 250g sweet potato, peeled and chopped
- 250g pumpkin, peeled and chopped
- 2 low salt vegetable stock cubes, Dissolved in 3 cups boiling water
- 2 cups Australian Skim Milk
- 250g Australian Reduced Fat Natural Yogurt
- 1 tablespoon finely chopped coriander
Method
- Saute onion, garlic and ginger in a non-stick saucepan with water until tender. Add sweet potato, pumpkin and stock and simmer uncovered for 15-20 minutes or until tender.
- Puree mixture until smooth and return to a clean saucepan. Stir in milk and reheat gently without boiling
- Combine yogurt and coriander. Ladle soup into serving bowls and top with a swirl of coriander yogurt.
Nutritional Content
Nutritional Analysis per serve
| Energy | 672kJ |
| Protein | 11g |
| Total Fat | 1.6g |
| Saturated Fat | 1.0g |
| Carbohydrate | 25g |
| Total Sugars | 18g |
| Sodium | 110mg |
| Calcium | 300mg |
| Fibre | 2g |
| Iron | 1mg |
| GI | Low |
Article Dates:
 Created: 4/12/2007 |
Modified: 4/9/2008 |
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