2-3 sweet potatoes, peeled and cubed
2 tbsp canola oil
1 extensive onion, slashed
2 tsp ground cumin
3-5 container chicken juices
1 ½ container yogurt
2 tbsp parsley/cilantro, cleaved
¼ container toasted pumpkin seeds (discretionary)
Saute onions with canola oil and cumin over medium warmth for around 3-4 minutes. Include cubed potatoes and chicken stock. Stew for around 20-25 minutes. Puree soup and include one glass yogurt and parsley/cilantro.
Serve soup with a dab of residual yogurt and a sprinkle of pumpkin seeds or parsley if craved.