Sweet Potato Soup



Peel the sweet potato and cut into a small dice along with the pepper.

Roast in the oven for 20 minutes 180 degrees.

Make a broth with the water, onion, garlic, leeks and herbs.

Pass the broth and add the roasted potato.

Cook for 10 minutes, mash with a hand blender and season with Verstegen Middle East – Ras el Hanout and Verstegen Salt.

Place the garnish in the bottom of a deep plate and pour the soup around it. Garnish with a few drops of olive oil.