Soup, Starters

Sweet Potato Soup with Toasted Coconut & Croutons

  • Prep 5 mins
  • Total 40 mins
  • Easy
  • Serves 4

This velvety sweet potato soup is delicious and filling; I love the salty and sweet!

Adding a pinch of nutmeg and cinnamon brings out the flavour of the potatoes and goes perfectly with the toasted coconut

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  • 1 tbsp coconut oil
  • 1 tbsp olive oil
  • 1 tbsp sweetened desiccated coconut
  • 1 onion
  • 800g sweet potato
  • 800ml vegetable stock
  • Pinch of cinnamon, nutmeg, salt and pepper
  • 1 large slice seeded sourdough bread


  • Step 1

    Peel the onion, chop it in quarters and place it into your Ninja Blender & Soup Maker along with the coconut oil. Press ‘chop’, the sauté for 5 minutes

  • Step 2

    Peel the potatoes and cut them into 2.5 cm chunks and place in the blender jug along with the vegetable stock, cinnamon and nutmeg. Cook on high for 25 minutes

  • Step 3

    Once the potatoes are cooked, blend the soup on ‘high’ for 1 minute

  • Step 4

    While the soup is cooling, make the croutons by chopping the bread into 1.5 cm squares. Add the olive oil to a large sauce pan and turn the heat to high. Add the bread, salt and pepper, and cook until toasted on each side (about 1-2 minutes). Turn off the heat and add the coconut flakes, which will toast almost immediately

  • Step 5

    Pour the soup into bowls and add the croutons and coconut. Enjoy!