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Sweet Potato & Cinnamon Soup

A quick and easy to make plant-based sweet potato soup made with a hint of cinnamon and turmeric, that will warm you through on a chilly winter’s day or even make a great starter for your Christmas day feast. Best enjoy this tasty winter warmer with a refreshing glass of Equinox Peach & Turmeric Kombucha. […]

A quick and easy to make plant-based sweet potato soup made with a hint of cinnamon and turmeric, that will warm you through on a chilly winter’s day or even make a great starter for your Christmas day feast. Best enjoy this tasty winter warmer with a refreshing glass of Equinox Peach & Turmeric Kombucha.

Serves 4
Cooking time: 23 minutes

Ingredients:

  • 600g sweet potatoes, peeled and roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 onion, roughly chopped
  • 2 carrots, roughly chopped
  • 2 cloves garlic, crushed and chopped
  • 1 litre vegetable stock
  • 1 tsp. ground cinnamon
  • 1 tsp. ground turmeric
  • 1 tbsp. rapeseed oil

To serve:

  • 4 tbsp. coconut yoghurt
  • ½ a Pomegranate
  • Small handful flat leaf parsley, finely chopped
  • Handful toasted flaked almonds

Method:

  1. Roughly chop the onion, celery, carrot and garlic. Peel and chop the sweet potatoes into
    bite-sized cubes.
  2. Heat a tablespoon of oil in a large deep saucepan and add the onion, celery, carrot and
    garlic. Cook for 8 minutes, stirring regularly, until the vegetables start to soften. Then add
    the sweet potato and spices and stir.
  3. Pour over the vegetable stock, bring to a simmer and allow to cook for 15 minutes until the sweet potatoes are cooked.
  4. Use a hand-held blender to process the soup until it is smooth and creamy. Season to taste.
  5. Serve in bowls topped with a spoonful of coconut yogurt, a sprinkling of pomegranate seeds, flat leaf parsley and a few flaked almonds.

Store in the fridge in an air tight container for up to 3 days or freeze.

Recipe by Healthy Twists

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SO, WHAT’S KOMBUCHA?

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