4 cloves of garlic, thinly sliced
1 cup (above) of olive oil
1 liter of vegetable broth
0.5 kg of sweet potatoes
1 cup (300 ml) of skim milk
One half can of light cream
Salt to taste
4 cloves of garlic, thinly sliced
1 cup (above) of olive oil
1 liter of vegetable broth
0.5 kg of sweet potatoes
1 cup (300 ml) of skim milk
One half can of light cream
Salt to taste
In a pan, sauté the garlic with the olive oil
Add the broth and sweet potatoes and cook until tender
Let it cool slightly and blend in a blender with the milk
Heat it again to warm up
Add the light cream and stir to combine.
