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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


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

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

228kcal

Energy (kJ)

951kJ

Protein (g)

2.4g

Carbohydrate incl. fibre (g)

21.4g

Carbohydrate excl. fibre (g)

18.3g

Sugar (g)

4.7g

Fibre (g)

3.1g

Fat (g)

15.2g

Saturated fat (g)

8.4g

Unsaturated fat (g)

5.9g

Monounsaturated fat (g)

5.2g

Polyunsaturated fat (g)

0.7g

Trans fat (g)

0.0g

Cholesterol (mg)

46mg

Sodium (mg)

412mg

Salt (g)

1.03g

Vitamin A (IU)

13269IU

Vitamin C (mg)

4.3mg

Calcium (mg)

60mg

Iron (mg)

0.64mg

Potassium (mg)

359mg

Total

1365kcal

5704kJ

14.6g

128.5g

110.0g

28.1g

18.5g

91.3g

50.2g

35.6g

31.3g

4.3g

0.0g

274mg

2474mg

6.18g

79613IU

25.7mg

359mg

3.87mg

2156mg


  • 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.