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Spieced Sweet Potato Soup

Spiced Sweet Potato Soup Suitable for vegetariansSuitable for freezing


Serves4Time 35 mins Calories 116 Kcals Fat 4.6g fat (2.1g sat)



Butter 15g (½oz)

Onion 1, peeled and sliced

Sweet potato 1 large, peeled and cut into even-sized chunks

Parsnip 1, peeled and sliced

Swede 175g (6oz), peeled and diced

Balti paste 1 tbsp

Vegetable stock 900ml (1½ pints)

Crème fraîche and naan bread to serve, optional

A quick and easy, yet heart-warming soup for a winter’s day.



1 In a large saucepan melt butter over a low heat and add onion. Put on lid and sweat onion for 5 minutes or until soft.

2 Increase heat slightly and add vegetables and balti paste. Cook, stirring, for 2 minutes. Stir in 800ml (28fl oz) stock and bring to the boil. Simmer for 20 minutes or until vegetables are soft.

3 Remove from the heat, puree with a hand-held blender, add a little more stock, if needed, and season to taste. Serve with naan and topped with a spoonful of crème fraîche if you like.


Recipe taken from Dairy Diary.


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