Sweet potato and ginger soup



Serve 4


  • 2 sweet potatoes, peeled and chopped into medium chunks
  • 1 onion, peeled and diced
  • 1 leek, washed and diced
  • 2 garlic cloves crushed
  • 3cm fresh ginger, peeled and diced
  • 1 tablespoon rapeseed oil
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • Black pepper
  • 400ml stock (chicken or bouillon)
  • 100ml light coconut milk
  • 2 tablespoon lemon juice


Prep time: 20 mins
Cooking time: 25 mins
Total time: 45 mins

Sweet potato and ginger soup

Mealtimes on weekends are a good time to sit around with the kids and enjoy food as there’s not as much time pressure as there is in the week. Recently I’ve been trying out a few soups on them. It’s a great way to get in lots of veggies in one hit. It’s easy to think that children might be scared of bold flavours such as ginger and spices. Introduce them slowly and I bet you’ll be surprised as they add lots of hidden flavour.


Prepare all the vegetables heat the oil in a saucepan. Sweat the onions first on a medium heat until soft (5 minutes). Add the leeks and sweat for another 4 minutes until they start taking on some colour, taking care not to burn them. Add the sweet potatoes, stir and cook until all the vegetables are starting to go golden. Add the ginger, garlic and spices and stir for another 3 minutes. Finally, add the stock, making sure all caramel bits from the bottom are incorporated into the soup. Bring to the boil and simmer until potatoes are soft (about 20 minutes).

Blitz with a hand blender. Add the coconut milk and lemon juice. Season with salt and pepper to taste. Serve with toasted DizzleSky loaf.



Soups can be blitzed from pretty much anything. Lemon juice/zest, crushed garlic, top note herbs, salt, pepper and chilli are a good way to make any bland soup sing. I was amazed that my children were happy to have all these spices – to be fair I didn’t mention they were in there – baby steps!”

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