Recipe – Serves 5


  • 1 white onion
  • 1 tsp pureed garlic
  • 1 leek
  • 3 sweet potatoes
  • 400ml vegetable stock
  • 400ml coconut milk
  • Salt and pepper


  1. Dice up the sweet potato, drizzle with olive oil, season with salt and pepper and roast in a preheated oven for 25minutes at 180 degrees
  2. Meanwhile, in a pot heat a tbsp of olive oil and sweat off your onion,garlic and leek until translucent.
  3. Once your sweet potato is roasted, add to your saucepan and cover with vegetable stock. Bring this to the boil and allow cook until soft.
  4. Add in your coconut milk towards the end and heat slowly- I find if you let the coconut milk vigourosly boil it will cause it to split.
  5. Then, blitz with your soup gun / stick blender until smooth.
  6. Bring back to the boil and enjoy served with some homemade brown bread or scones.