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A warm and hearty soup loaded with root vegetables. Süßkartoffelsuppe, or German Sweet Potato Soup, is perfect for fall and winter. A vegetarian version of the popular German comfort food.
- 2 tbsp olive oil
- 1 bay leaf
- 1/2 cup chopped onions
- 5 garlic cloves minced
- 1/4 cup diced celery
- 1/2 cup diced carrots
- 500 gms sweet potatoes diced
- 3 cups vegetable stock
- 1/2 cup cream
- 1/4 cup chopped spring onion greens
- 1 lemon zest
- 1/2 tsp salt or to taste
- 1/4 tsp crushed black pepper
- 1/8 tsp nutmeg powder
- Parsley for garnish
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Heat olive oil in a saucepan. Add in a bay leaf.
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Add in the garlic and onions. Saute for a minute.
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Add in the carrots, celery, and sweet potatoes. Saute.
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Now add the vegetable stock. Bring it to a boil and cook until the vegetables have softened. Do not overcook the vegetables here since they will continue to cook later.
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Remove the bay leaf. Remove a third of the vegetables into a bowl. Blend the remaining soup with a hand blender until smooth.
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Add in the fresh cream and mix well. Continue to cook on medium to low heat or the cream might split.
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Add back the vegetables you had removed earlier along with the spring onion greens.
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Season with lemon zest, nutmeg powder, and crushed black pepper. Check the salt and add more if required. Simmer for a few minutes.
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The Süßkartoffelsuppe (German Sweet Potato Soup) is ready to serve. Garnish with fresh parsley. Serve hot.
- Traditionally, sausages are used in this soup. Be sure to cook them first before adding them with the spring onions.
- Any sweet potato works for this recipe – orange, yellow, or white.
- You can use regular potatoes instead of sweet potatoes. That version of the soup is called Kartoffelsuppe.
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