Sweet potato soup with whole-grain croutons


  • 3 sweet potatoes, peeled and diced
  • 1 stalk of leek (the white part)
  • 1 piece of shallot, ground
  • 2 cloves of garlic, crushed
  • Olive oil
  • 1.5 l of stock
  • Turmeric, salt, black pepper, dry chilli pepper
  • Salvia, chopped
  • Roasted pumpkin seeds for sprinkling
  • Whole-grain croutons made from Vita Silhouette bread with einkorn – cut the bread into sticks, season with salt and black pepper


Heat the olive oil in a pot, add the ground shallot, crushed garlic and chopped leek and sauté a little, so that the products do not get brown. Add 1 teaspoon of turmeric and season with the other spices. Stir and add the sweet potatoes. Leave for 1-2 min. under the lid by stirring from time to time and then add the stock. Boil for about 15 minutes or until the sweet potatoes become soft. If the soup is too thick, you can add some water. Blend everything. Serve the soup in a shared or individual bowl, sprinkle with fresh salvia and roasted pumpkin seeds. Serve with the whole-grain croutons you have made in advance.