Sweet Potato Soup with Toasted Walnut Crostini
25 min
Veggie
73742
For 2 Portions
100 g
heavy whipping cream
40 ml
chili oil
40 g
walnut-ricotta pesto
20 g
walnut
2/3
sweet potato
1/2
yellow onion
1/3
baguette
1/2 clove(s)
garlic
1/5 l
vegetable broth
pepper
salt
1. All set?
2. Preheat oven to 425°F top burner.
3. Peel and quarter sweet potato lengthwise. Then cut into bite-sized pieces.