Dinner, Soup

Sweet Potato and Tomato Soup

  • Prep 5 mins
  • Total 50 mins
  • Easy
  • Serves 2

Keep in the fridge up to 5 days, without the cream.

Use water if you don’t like the stock flavours.

Use any spices you like to make this soup even more delicious.

Cooking mode

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For the soup

  • 2 medium sweet potatoes
  • 400g cherry tomatoes
  • Small head of garlic
  • Sunflower oil or coconut oil
  • 1l vegetable stock
  • Salt and pepper

For the garnish (optional)

  • coconut cream
  • fresh coriander

Utensils

  • Step 1

    Set the grill on roast mode, 180 degrees. Start preheating.

  • Step 2

    In the mean time peel the potatoes.

  • Step 3

    Once the grill is ready add the potatoes and tomatoes, and halved garlic head to the cooking pot, sprinkle with oil, salt and pepper.

  • Step 4

    Roast for 20-30 min, or until potatoes are browned. 

  • Step 5

    Once roasting is done, add the tomatoes, potatoes to the pot with the vegetable stock.

  • Step 6

    Bring it to a simmer. Cook for 5 min.

  • Step 7

    Transfer everything to a blender and blend until smooth.

  • Step 8

    Serve with fresh coriander, some cream and black pepper.