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  • Jenny

Sweet Potato and Squash Soup - Recipe

Updated: Oct 3, 2019


Makes: 4 Servings     |      Prep time: 5 minutes     |      Cook time: 25 minutes

Ingredients

1/2 medium squash

1/2 large sweet potato

1 medium red onion

3 cloves garlic

1 vegetable stock cube

1 tbsp nutritional yeast

1 tsp dried corriander leaf

1 tsp paprika

1/2 tsp tumeric

1/2 tsp black pepper

chili flakes (to taste)

Either:

Soup maker

or 

1 Saucepan

1 Immersion Blender

Method

Soup maker method

1) Chop and peel all vegetables.

2) Add vegetables, stock cube and spices to soup maker and add water. Cook in accordance with soup maker instructions. 


Saucepan method

1) Chop and peel all vegetables.

2) Sweat onion and garlic in saucepan with a small amount of water. Cook for 5 - 10 minutes to soften.

3) Add squash and sweet potato to onion. Add stock cube and spices. Top up saucepan with water for required amount of soup and cook for 20 minutes until soft.


4) Allow soup to cool for a few minutes before blending. Using an immersion blender, blend about half of the soup mixture. Set aside, and blend the other half of the soup mix. Add mixture to saucepan and reheat to serve.