Sweet Potato Soup with Blood Sausage Chips

Ingredients

• 1 onion
• 1 Garlic clove
• 400 g sweet potatoes
• 0.5 yellow bell pepper
• 25 g butter
• 1 tsp ground coriander
• 700 ml vegetable broth
• 4 slices blood sausage
• 1 tsp plant oil
• 4 sesame crackers
• 8 basil leaves
• 75 g coconut cream
• Salt
• pepper (ground)
• Tabasco (to taste)
• mint or lemon balm leaf (for garnish)

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Peel, wash, and cut the sweet potatoes into small pieces. Wash, deseed, and chop the bell pepper. Sauté the onion in hot butter until translucent, add the garlic, sauté briefly, stir in the coriander, sauté again, then add the sweet potatoes and bell pepper and cook for about 5 minutes while stirring. Pour in the vegetable broth, cover, and simmer for about 30 minutes.

2. 2.

   For the blood sausage crackers, quickly fry both sides of the blood sausage slices in oil, halve them, and place two halves on each cracker. Garnish with basil leaves. Remove the soup from heat, let it cool slightly, then finely puree using a hand blender, reheat, stir in the coconut cream, season to taste, and pour into glasses or bowls. Drizzle Tabasco as desired and sprinkle with lemon balm or mint strips. Place one blood sausage cracker on the rim of each serving and serve.