Practical information
- Total Time: 40 min
- Preparation time: 10 min
- Cooking Time: 30 min
- Number of persons: 4
- Difficulty: Easy
- Cost: Average
- Type: Input
- Category: Soup
- Nutritional criteria: Anti-cholesterol, high in fibre, rich in omega 3, gluten-free, Eggless,
Ingredients
- 400 g sweet potatoes
- 1 clove of garlic
- 1 onion
- 1 teaspoon of grated fresh ginger
- 20 CL of semi-skimmed milk
- 12 Shelled Pink Shrimp
- 2 C. to S. Olive oil
- 1 c. to S. of chopped coriander
Preparation
Peel the sweet potatoes and cut them into pieces. Peel and mince garlic and onion. Heat half of the oil in a casserole, bring them back and add the ginger and sweet potatoes. Salt, pepper. Cover with water and cook for 20 to 30 minutes until sweet potatoes are tender. Drain the vegetables with a skimmer, mix them with the milk and then add some cooking water to obtain the ideal consistency.
Heat the rest of the oil in a non-stick skillet. Add the shrimp and bring them back on a low heat for a few moments. Sprinkle them with coriander and then mix.
Pour the velvet in bowls, spread the shrimp and serve immediately.
The Health asset
A good idea to eat sweet potatoes, rich in antioxidant carotene. You can replace half-skimmed milk with coconut milk for a lactose-free and even more creamy version.