Looking for something?

Sweet Potato Soup

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.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1tbsp olive oil
  • 1 medium onion, chopped
  • 1 garlic clove, chopped
  • 750g sweet potato, peeled and chopped
  • 1l boiling water
  • 2 Knorr Vegetable Stock Cubes
  • 200ml double cream
  • Pepper to taste
  • 1tbsp lemon juice
  • Fresh rosemary to season and garnish

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

0kcal

Energy (kJ)

0kJ

Protein (g)

0.0g

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0kcal

0kJ

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg


  • 1 Heat the olive oil in a large saucepan. Add the onion and garlic and cook until the onion softens.
  • 2 Add the sweet potato and fry for five minutes on a low heat.
  • 3 Add the boiling water and Knorr Vegetable Stock Cubes and 1 sprig of rosemary; cover the saucepan and bring to the boil.
  • 4 Once boiling, reduce the heat, simmering for about 20–25 minutes or until the potato has softened.
  • 5 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.