- 500 grams of peeled sweet potatoes and cut into small pieces
- 4 tbsp margarine
- 2 finely chopped shallots
- 1 tbsp of brown sugar
- 2 cups vegetable broth
- Red pepper
- 8 stems of asparagus cut into small pieces
- 1 tbsp rice vinegar
- Salt and pepper to taste
< li itemprop = "ingredients"> 1/2 yellow pepper remove seeds and cut into small pieces
Melt the margarine in a large pot and add the shallots, sauté until glassy.
Add the sweet potatoes and bell pepper and sauté.
Add the vegetable broth and cook until the sweet potatoes are tender.
Cook the asparagus in a pot or pan until soft.
Pure the sweet potato mixture . Reserve some pieces of sweet potatoes for presentation.
Season the soup to taste with salt, pepper, sugar and rice vinegar.
Add the asparagus and some pieces of sweet potatoes to the soup and serve.