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Bowled over sweet potato soup
1 sweet potato
1/2 white onion
500mL of water
1 vegetable stock cube
1tsp of flour (GF flour if required)
1tsp of butter or nuttlex
Add one teaspoon of butter (or dairy free spread) and 1 teaspoon of flour to a pot over medium heat. Allow butter to melt, this will help thicken the soup.
Add 500mL of water and vegetable stock cube (salt reduced if possible).
Dice sweet potato and white onion and chop leek and add to boiling water.
Allow to cook for 45 minutes or until all ingredients are soft.
Allow to cool, blend using stick blender or bench blender until smooth and serve once cooled slightly.
Top with seeds or herbs you have on hand
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