Sweet potato soup (adapted from AWW) – serves 8 (GF)(v)

  • 1tbs coconut oil
  • 1.5kg sweet potato, cubed
  • 2 onions, quartered
  • 3 cloves garlic, minced
  • 2 sprigs rosemary, leaves only
  • Zest and juice of one lemon
  • 500ml vegetable stock
  • 1L water
  • Cream to serve *
  1. Heat oil in a large stock pot. Add sweet potato, onion and garlic and cook for 5 minutes, stirring often.
  2. Add rosemary, lemon zest, stock and water and simmer, covered, for 40 minutes or until soft.
  3. Process soup until smooth. Stir in lemon juice.
  4. Divide among serving bowls and drizzle with cream.*

(*omit cream if you want to keep this soup vegan).



I'm a 30-something Aussie mother of one - who loves all things cooking, baking, fitness and photos. By day, I work in an office, but by night I love to spend time in the kitchen cooking delicious bites to share with my husband, family and friends. I started this blog as a way to share my adventures in the kitchen, in fitness and in life.

Lisa has a love for fitness and healthy food and has completed a half ironman, 3 half marathons, triathlons, and various other bike races. Her blog can be found at: http://www.bakebikeblog.com

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