Soup, Starters, Vegan, Vegetarian
Sweet Potato Soup with Toasted Coconut & Croutons
Recipe by Rachel Evans
Tip: Cooking Mode
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Cooking method:
Standard
- Prep Time: 5 mins
- Total time: 40 mins
- Skill Easy
- Serves 4 people
Sweet Potato Soup with Toasted Coconut & Croutons
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
Utensils required
Ingredients
- 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
Cooking mode
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Method
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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
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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
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Step 3
Once the potatoes are cooked, blend the soup on ‘high’ for 1 minute
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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
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Step 5
Pour the soup into bowls and add the croutons and coconut. Enjoy!
