Sweet potatoes originated in South America and are now grown in all parts of China, making them a common ingredient. They are rich in protein, starch, pectin, fiber, amino acids, and many other nutrients and mineral elements, and are known as ‘longevity food’. Moreover, sweet potatoes also have the effects of protecting the heart, preventing emphysema, promoting defecation and detoxification, weight loss, helping to lower blood pressure, and anti-aging. Sweet potato soup is fresh and delicious, and it is a favorite home-style dish for many people. Today, I will teach you how to make it.

Ingredients

1. Low-sodium bacon 60g – chopped

2. Onion 2 small ones – chopped

3. Chicken broth 1.9L

4. Sweet potato 240g – peeled, cut into 1.2cm cubes

5. Pumpkin puree 450g

6. Salt and pepper each 1/8 teaspoon

7. Cardamom as needed

8. Coriander 2 tablespoons – chopped

Method

1. Fry the chopped bacon over medium heat for about 3 minutes until the fat becomes soft and the bacon pieces become crisp, then remove and set aside.

2. Put the chopped onion in the pot, add 1/4 cup of chicken broth and a little salt, stir, and cook for about 3 minutes until the onion becomes soft.

3. Add sweet potato cubes and stir, cook for 3 minutes.

4. Then add the remaining chicken broth and bring to a boil. Cover but do not seal it, simmer for about 10 minutes, until the sweet potato is almost soft.

5. Remove all the vegetables from the soup, put them into a blender to puree, and then take them out.

6. Add pumpkin puree and mix well.

7. Put the vegetable puree (6) back into the pot and cook it again, adding the remaining salt, pepper, and cardamom.

8. After pouring the soup into the bowl, sprinkle with chopped bacon and coriander leaves and it is ready to eat.