• Vegetarian
This soup is the perfect comfort food – it’s thick, creamy and wonderfully sweet. If you prefer a bit of bite to your soups, you can always spice it up with a touch of cumin and some crushed chilli flakes to offset the sweetness.
  • 10 mins

    Cooking Time

  • Hard


  • 30 mins

    Prep Time

  • 6 People


  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 1 garlic clove, chopped
  • 750 g sweet potato, peeled and chopped
  • 1 | ml boiling water
  • 2 Knorr Vegetable Stock Cube
  • pepper to taste
  • 1 tbsp lemon juice
  • fresh rosemary to Season and garnish

  1. Add the onions and garlic and cook until the onions soften.

  2. Add the sweet potatoes and fry for 5 minutes on low heat.

  3. Once boiling, reduce the heat and simmer for about 20-25 minutes or until the potatoes have softened.

  4. Puree the soup in a food processor, or using a stick mixer in the pan. Stir in the double cream and reheat over a medium heat. Stir occasionally. Season with pepper, lemon juice and rosemary.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 112.63 kcal
Protein (g) 1.75 g
Sugar (g) 4.61 g
Fat (g) 2.89 g
Fibre (g) 3.14 g

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