Sweet Potato Soup

Prep Time: 10 minutes. Cook Time: 30 Minutes


2 tbsp extra virgin olive oil

30g unsalted butter - or more oil

2 onions, diced

2 leeks, white and pale green part only, quartered,

cut into 1cm slices

2 garlic cloves, chopped

1 kg  sweet potato, peeled, quartered lengthwise,

cut into 2cm chunks

1 tbsp cumin powder

1.25 litre chicken or vegetable stock, low salt

1.5 tsp cooking / kosher salt

1 tsp black pepper

1/3 cup cream (any type) or an extra knob of butter


Something to drizzle / dollop - extra virgin olive oil, cream, yogurt, sour cream.


1. Heat the oil and melt the butter in a large heavy based pot over medium heat. Cook the onion, leek and garlic for 5 minutes until softened

2. Add the sweet potato and cumin, cook for another 3 minutes, stirring regularly

3. Add the stock, salt and pepper. Bring to a simmer, then cook for 20 minutes at a gentle simmer until the sweet potato is very tender (no lid)

4. Blitz - Remove the pot from the stove. Blitz with a hand- held stick until smooth

5. Stir in cream

6. Ladle into bowls. Drizzle with yogurt, cream or olive oil with a sprinkle of something crunchy.

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