Sweet Potato and Ginger Soup

Serves: 6

Preparation time: 10 minutes

Cooking time: 30 minutes


  • 1 brown onion, diced
  • 1tbsp extra virgin olive oil
  • 3 cloves of garlic, crushed
  • 2 medium sweet potatoes, peeled and roughly chopped
  • 2 carrots, roughly chopped
  • 2cm knob fresh ginger, skin removed
  • 2 tsp ground coriander
  • 1 tsp ground nutmeg
  • 1 tsp turmeric
  • 4 cups salt reduced chicken stock
  • 50g lupin flakes
  • 6 tbsp Greek yoghurt, to serve
  • 6 slices whole grain bread, to serve


  1. Heat oil in a medium to large pot and add garlic and onion, frying until softened
  2. Add ground coriander, nutmeg, turmeric and lupin flakes, stirring continuously for about a minute
  3. Pour in the stock, then add the sweet potato, carrot and ginger then bring to the boil
  4. Cover with a lid and cook for about 20 minutes or until vegetables are soft
  5. Allow to cool then either blend with a stick blender or in a regular blender in batches
  6. When ready to serve, heat the soup and distribute into bowls. Serve with a dollop of yoghurt and a few grinds of black pepper, as well as a toasted slice of bread.


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