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Ingredients

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Method:


A warming soup made from baked sweet potato, stock, ginger, nutmeg and sugar, thickened with coconut cream and crumbled tofu.

 

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Preparation

  1. Method:

    • Pre-heat the oven to 180 °C.
    • Dissolve the Knorr Chicken Stock Granules in the boiling water, set aside.
    • Bake the sweet potatoes in the oven for 1.5 hours, set aside to cool. Peel the sweet potato and purée in batches with the chicken stock, ginger, nutmeg and sugar.
    • In a pot, bring the soup to the boil and whisk in the coconut cream and tofu.
    • Season with Robertsons Black Pepper and serve.
  2. Chef Tip

    • To mix up your dish, substitute the sweet potato with Knorr Professional Mash Flakes or replace the tofu with a protein alternative like chickpeas.
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