Creamy Sweet Potato Soup recipe

Try this warm, hearty and really quite easy sweet potato soup – perfect for a weekday lunch.

View this post on Instagram

A post shared by Niki Webster – Rebel Recipes (@rebelrecipes)

Sweet potato soup from Be More Vegan by Niki Webster

(Serves 4)

2tbsp olive oil
1 onion
2 cloves of garlic
1tsp ground cumin
1tsp turmeric
1tsp ground coriander
3 small sweet potatoes, peeled and chopped into small cubes
500ml veg stock
1 can coconut milk
1tbsp tomato purée
Twist of black pepper
½tsp salt


Toasted seeds or nuts
A swirl of plant-based yoghurt
Pinch of chilli flakes (if you like some spice!)

Undated Handout Photo of sweet potato soup from Be More Vegan by Niki Webster. See PA Feature FOOD Conscious Eating. Picture credit should read: Nassimer Rothacker/PA. WARNING: This picture must only be used to accompany PA Feature FOOD Conscious Eating
Sweet potato soup (Nassimer Rothacker/PA)


1. Chop the onion into small dice, and chop the garlic up finely.

2. Add the onion to a large pan with the olive oil and sauté for seven to eight minutes on a low heat. Add in the spices, garlic and fry for a further few minutes.

3. Next add the sweet potato, veg stock, coconut milk, tomato purée to the pan and simmer for 15 minutes covered – until the sweet potato is soft. Season with salt and pepper.

4. Turn off the heat and then blitz using a hand blender, until smooth and creamy.

5. Add more water if you’d like it thinner. Top with the toasted seeds, plant-based yoghurt, and chilli flakes if using.

View this post on Instagram

A post shared by Niki Webster – Rebel Recipes (@rebelrecipes)

Be More Vegan by Niki Webster, photography by Nassimer Rothacker, is published by Welbeck Publishing priced £14.99. Available now.

Leave a Reply

GIPHY App Key not set. Please check settings

woman moisturising her nails

Seven simple ways to keep nails strong and healthy in winter

Financial confidence a COVID victim, research shows