Today at Cal Reiet we would like to share an easy and quick recipe of one of our favorite soups: sweet potato and maca soup with green harissa.
Ingredients for 4 portions:
½ teaspoon of chilli powder
¼ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cumin
¼ teaspoon coriander
1 spoon coconut oil
1 chopped onion
2 chopped garlic cloves
1-teaspoon ginger
500 gr of peeled roasted sweet potato
2 spoons of powdered maca
2 spoons of fine chopped almonds
5 cups of vegetable broth
Salt, pepper
Chia seeds (topping)
Chopped coriander (topping)
Preparation:
Sauté the onion, garlic and ginger in coconut oil for about 7-8 minutes. Add spices and cook 1 minute. Add the sweet potato, the maca, the chopped almonds and the broth. Add pepper. Get the soup to boil and cook on medium heat for 15 minutes. Whip and put in a strainer. Adjust the consistency, and add some extra salt and pepper. Present the soup in dark pottery with a scoop to serve, decorate with chia and coriander seeds. Serve with the green harissa.
